A dark, thick black bean mole stew topped with crumbled white cheese and fresh cilantro
A Modern Take on Mesoamerican Roots
Black bean mole with dark chocolate is a cornerstone of Latin American cuisine. This modern variation delivers a thick, highly nutritious stew in less than an hour.
Yielding six portions, the dish bridges traditional flavor profiles with accessible supermarket staples. The recipe’s foundation carries deep pre-Columbian origins. Cacao and beans anchored Mesoamerican cuisine centuries prior to Spanish arrival.
Today’s version updates the classic by folding in sweet corn, crumbled cheese, and a robust spice blend. It perfectly balances ancient culinary traditions with everyday convenience.
The Ingredient List
This recipe relies heavily on canned goods to cut preparation time without sacrificing depth.
The Stew Base
- 1 tablespoon olive or coconut oil
- 2 garlic cloves, finely minced
- 1 large onion, finely chopped
- 400 g canned black beans (keep the juice)
- 400 g canned chopped tomatoes
- 100 ml vegetable broth
- 190 g canned sweet corn, drained
Spices and Seasonings
- 2 to 3 teaspoons ancho chili or chipotle flakes
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- ½ teaspoon dried oregano
- 2 teaspoons green Tabasco sauce
- 2 tablespoons coconut sugar or agave
- ½ to 1 teaspoon sea salt
Toppings and Finish
- 80 g 85% dark chocolate, chopped (50 g for cooking, 30 g for the finish)
- 100 to 200 g crumbled feta or Wensleydale cheese
- 4 tablespoons sour cream
- 30 g fresh cilantro, chopped
Black beans can be easily swapped for kidney beans or any other preferred variety. Vegan alternatives for both the cheese and sour cream work seamlessly and are widely available.
Step-by-Step Cooking Instructions
The cooking process requires a multicooker or pot with a toasting function. You will run it at 130 °C for exactly 45 minutes, requiring minimal supervision.
Step 1: Place the pot in the appliance, close the lid, and set the toast function to 130 °C for 45 minutes. Start the heating cycle.
Step 2: Once preheating is complete, add the oil, minced garlic, and chopped onion. Stir well, close the lid, and sauté for 5 minutes.
Step 3: Pour in the beans with their juice, tomatoes, broth, spices, Tabasco, coconut sugar, sea salt, and 50 g of the dark chocolate. Stir thoroughly, close the lid, and cook for 30 minutes. Add the drained sweet corn, stir again, and let it cook for the final 10 minutes.
Step 4: When the cycle finishes, stir in the remaining 30 g of dark chocolate until completely melted. Serve immediately, topping each bowl with crumbled cheese, a dollop of sour cream, and fresh cilantro.
