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Black-eyed bean mole topped with tomato salsa in bowl with fork

Black-eyed bean mole with salsa

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A star rating of 3.5 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Try this healthy Mexican dish as a quick and easy low-calorie lunch that counts as three of your 5-a-day. The beans are a great source of protein and fibre

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal290
low infat5g
saturates1g
carbs39g
sugars16g
fibre15g
protein14g
salt0.3g
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Ingredients

For the salsa

  • 1 red onion , finely chopped
  • 2 large tomatoes , chopped
  • 2 tbsp fresh coriander
  • ½ lime , zest and juice

For the mole

  • 2 tsp rapeseed oil
  • 1 red onion , halved and sliced
  • 1 garlic clove , finely grated
  • 1 tsp ground coriander
  • 1 tsp mild chilli powder
  • ½ tsp ground cinnamon
  • 400g can black-eyed beans in water
  • 2 tsp cocoa
  • 1 tsp vegetable bouillon
  • 1 tbsp tomato purée

Method

  • STEP 1

    Tip all the salsa ingredients into a bowl and stir together. 

  • STEP 2

    For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.

  • STEP 3

    Spoon into shallow bowls, top with the salsa and serve. 

Goes well with

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Overall rating

A star rating of 3.5 out of 5.21 ratings
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