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Recipe Name: Black Bean Mole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Teaspoon(s) Cumin seeds
1 1/2 Teaspoon(s) Dried oregano
1 Tablespoon(s) Sesame seeds
2 Tablespoon(s) Pure ground Pasilla chili
1 Cup(s) Cooked black beans, rinsed
if canned
1 Cup(s) Chopped tomatoes
1 Tablespoon(s) Worcestershire sauce
1 Cup(s) Chicken stock
1 Teaspoon(s) Honey
1/4 Cup(s) Loosely-packed cilantro
2 Teaspoon(s) Lime juice
2 Tablespoon(s) Butter
Salt, to taste
Freshly-ground black pepper
to taste
In a small skillet, toast the cumin seeds, oregano, sesame seeds, and
chili powder, stirring constantly for 3 minutes, and then place in a
blender. Then add the beans, tomatoes, Worcestershire sauce, chicken
stock, honey, cilantro, lime, butter, and salt and pepper to taste.
Puree until smooth. Now transfer the mole to a medium saucepan and
heat until it thickens, about 5 minutes. Serve over poultry or fish
accompanied by some tortilla chips. This recipe yields about 3 cups of
sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the
TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded
from their Web-Site - Formatted for MasterCook
by MR MAD, aka Joe Comiskey - 10-18-1996 Recipe
by: Emeril Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 669
Calories From Fat: 284
Total Fat: 32.5g
Cholesterol: 68.3mg
Sodium: 1568.5mg
Potassium: 1668.4mg
Carbohydrates: 74.9g
Fiber: 20.3g
Sugar: 17.3g
Protein: 26.1g

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