Holy Mole Frijoles Negros

One of the lovely spices I picked up last weekend is whole dried chipotle chilli.  The rating on the pack advises a hotness of 6/10.  10 must be rip roaring hot, cause this 6 will definitely put hairs on your chest.  Chipotle chilli is excellent in tomato based dishes, and I’ve tweaked my Black Bean Salsa recipe  so that it has a lot more punch.  If you’re not a fan of heat, only use half the chilli.  Chipotle + cocoa + black beans + tomato = one awesome salsa/stew a.k.a ‘Mole’ (sauce made with chilli, tomato and chocolate).  If I wasn’t trying to eat slow-carb, I’d add a few squares of good quality chocolate instead of cocoa.

Holy Mole Frijoles Negros – black bean, chipotle and chocolate ‘salsa’ with chopped soft-boiled eggs and avocado

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Black Bean + Tomato Stew/Salsa

Like most of the recipes I like to make often, this one is seriously straight forward and rather tasty.  It is magnificent with fried eggs, a sprinkling of coriander and a little avocado on the side.  I was envisioning something akin to ‘huevos rancheros’ when I started making it.

A key ingredient is one I didn’t expect.  Continue reading