Mole Black Beans Recipe
Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls.
How to Make the Best Mole Black Beans
Mole black beans is a sophisticated yet easy-to-prepare side dish that brings authentic Mexican flavors to your table. This recipe features a quick mole sauce that’s richly spiced with cumin, coriander, cinnamon, and cloves, balanced with the depth of dark chocolate and the smokiness of chipotle peppers. The sauce coats tender black beans in a complex, savory embrace that elevates this simple ingredient into something truly special.
What makes this dish so versatile is its ability to shine in multiple roles. Serve it alongside grilled meats and rice at your next Mexican-inspired dinner, use it as a nutritious base for healthy grain or vegetable bowls, or enjoy it on its own with a dollop of sour cream and fresh cilantro. The optional queso fresco cheese adds a creamy, tangy contrast to the rich mole sauce, though it’s equally delicious without it.
This recipe is also naturally adaptable to your taste preferences and dietary needs. The blend of spices can be adjusted to your heat tolerance, the chocolate and sweetener can be modified for your preferred level of richness, and the whole dish comes together in just about an hour. Whether you’re cooking for a fiesta or a weeknight family dinner, mole black beans delivers impressive flavor with minimal fuss.
Mole Black Beans
Savory Black Beans baked in a quick and easy Mexican Mole Sauce topped with queso fresco cheese (optional)- serve this as a delicious side dish for your Mexican Fiesta or as a flavorful base for healthy bowls.
Ingredients
For the Black Beans
For the Mole Sauce
Instructions
Prepare the Mole Sauce
- Preheat oven to 350°F.
- In a blender, combine broth, tomato sauce, olive oil, garlic, onion, soy sauce, chipotle chili, and adobo sauce. Add chili powder, cumin, coriander, oregano, cinnamon, cloves, and salt and pepper.
- Blend until smooth. If the mixture is too thick for the blender to work, add a little more water or broth.
- Pour the sauce into a small pot and bring to a simmer over medium heat. Cover (it will splatter!) and simmer gently on low heat for 10 minutes to cook the onion and garlic.
- Stir in the tahini paste and dark chocolate until smooth and combined. If the sauce seems thick, add a splash of water to reach desired consistency.
- Taste and adjust salt, heat level, and sweetness to your liking using agave or maple syrup if desired.
Assemble and Bake
- Place the rinsed and drained black beans in a greased ovenproof skillet or baking dish.
- Stir in the warm mole sauce. Season with salt (taste as you go!) and loosen the beans with ½ cup water or broth. When you shake the pan, the beans should level out easily. If they're thick and mounding, add a bit more water.
- Sprinkle with queso fresco cheese if desired. Cover tightly with foil.
- Bake in a 350°F oven until heated through, cheese is melty, and the mixture is bubbling at the edges, about 25-30 minutes. Uncover for the last few minutes if desired.
- Tip: If making a large batch, gently warm it on the stove before placing in the oven, or plan on baking for longer.
- Garnish with fresh cilantro and serve.
