This stuff is awesome. You can substitute tofu or cooked potatoes for the beans, or just eat the sauce over rice. Or skip the rice and just eat it with a spoon. It’s that good. And the color is absolutely amazing, a deep, rich, yummy almost-black brown.
It’s good on eggs, too.
It was originally inspired by a South Beach Chicken Mole recipe, but I like this name better…as in, “Holy frijole mole, Batman, this stuff is dynamite!”
1 large onion, chopped
1 large bell pepper, seeded and chopped
2 cloves garlic, minced
2 T chili powder
1/2 t cinnamon
1/2 t cloves
14-oz can petite diced or crushed tomatoes
2-1/2 C cooked red, pinto, or black beans
2 T unsweetened peanut butter
2 T Hershey’s Special Dark cocoa powder
Cayenne pepper or dried chipotle, to taste
Salt to taste
2 scallions, chopped
Handful of cilantro leaves
In a large skillet, saute the onion and bell pepper in the oil until the onion is translucent. Add the garlic, chili powder, cinnamon, and cloves, and cook for a minute. Add the peanut butter, cocoa, tomatoes (do not drain), and beans, and bring to a boil. Cover and simmer for 10 minutes, stirring once in a while. Add pepper and salt, garnish with chopped scallion and cilantro, and serve over brown rice.
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