- 1 tablespoon olive oil
- 1 onion diced
- 4 garlic cloves grated or crushed
- 2 sweet potatoes peeled and chopped into chunks
- 2 red peppers chopped
- small carton of mushrooms sliced
- 2 x 14 oz tins chopped tomatoes
- 1 – 14 oz can black beans drained and rinsed (minimize the farts, y’all)
- 1 jar or 1 box Dona Maria mole sauce.
- 1 can of dark beer (stout or porter like Lima Lima)
- vegetable stock
- 1 dark chocolate bar unless of course you prefer milk chocolate
- Juice of 1 lime
- 2 tablespoons fresh cilantro finely chopped
**Okay, so by now you might notice I suck at following recipes and make stuff up as I go. That’s okay. You’re not gonna die trying to follow along. If, however, you can’t handle not having a precise recipe, open the damn beer and chocolate and forget the recipe, consume those and have fun.
Drizzle 1 tablespoon of olive oil into a wide, deep pan and add the diced onion. Cover with a lid and cook on a low heat for 3-5 minutes until the onions have softened and are more translucent. Meanwhile prep the other veggies.
Add 2 TBS Dona Maria, 1/2 can beer, 1/2 the chocolate bar. Lower the heat and stir regularly to melt the chocolate. Add a the veg stock if the pan gets too dry.
- Taste it. That’s right. Taste it. Want more chocolate, add it. Want more spice, add more mole. Need some more liquid, start with the stock. If it’s good for your taste buds, move on to the next step.
Next, add in the sweet potato and red pepper. Give everything a good stir, cook for 3-5 minutes. Check and see if more beer or stock is needed.
Add in tomatoes, mushrooms, beans. Fill one of the empty tomato tins with half stock and half water and add this to the saucepan and stir again.
- Drink the rest of the beer.
Bring to the boil, cover with a lid and then turn down and allow to simmer for 20 minutes. Take the lid off after about 10 minutes to allow the sauce to thicken. Stir occasionally to stop the sauce sticking.
When the mole is ready, squeeze in the juice of 1 lime
Garnish the mole with fresh coriander and serve with lime wedges and warmed tortillas and some Lima Lima porter or Temporary Ripple IPA
- Serve the rest of the chocolate for desert or stash away for the moment when only chocolate can make things better. You know what I’m talking about.