Monday, 21 March 2011

Mexican mole

Quorn Mince, 1 white onion, dark chocolate, tomato puree, mixed beans, red wine, cumin, coriander, cayenne pepper, olive oil
1) Melt 4 squares of dark chocolate in a pan (I used some chilli and lime chocolate from BonBon to give this some extra heat) and add 1 finely chopped white onion and a glug of olive oil

2) When the onions have just begin to soften add the packet of Quorn mince (you could use some cooked, drained beef mince if you are not a vegetarian) and stir thoroughly until the chocolate has coated the onions and beef.

3) Add in 2 tablespoons of tomato puree, a teaspoon of Cayenne pepper and a teaspoon of chopped coriander. Stir thoroughly and add in a glug of red wine.

4) Add in the mixed beans - red kidney beans, pinto beans, cannellini beans and haricot beans (Tesco sell "taco beans", 2 cans of which are perfect) and stir well

5) Add salt, tomato puree and chopped chillis to taste

Serving suggestion: I served this on top of a baked sweet potato with some 200,000 Scoville Mexican cheese (spicy goodness!) but this is a really versatile dish - try it in a taco stuffed with lettuce, cucumber, soured cream and grated cheese, with rice, with nachos or in a burrito with salsa and guacamole.
I also like to bake it in the oven topped with sweet potato mash, or layered with sliced potatoes.

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