Borlotti Bean Mole with Roast Winter Squash
Recipe By
enis Cotter
Serving Size : 4
1 1/2 cups fresh borlotti beans -- (7 ounces)
1 1/2 cups winter squash -- (7 ounces)
olive oil
4 big leaves kale -- (4 to 5) (3 1/2 ounces)
2 tablespoons butter
1 medium onion -- chopped
2 jalapeno chile peppers -- red, halved, seeded, and chopped (2 to 4)
2 garlic cloves -- chopped
1 pound fresh plum tomatoes -- chopped or 14-ounce can
2 teaspoons paprika
1 ounce almonds -- dark roasted and finely ground
2 ounces dark chocolate -- (70%) broken into pieces
salt
Preheat oven to 350F.
Bring a large saucepan of water to a boil, add the borlotti beans and cook for about 10-15 minute until they are just cooked or even slightly undercooked. Drain and cool under cold running water, and set aside.
Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch squares, place them in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250F. (note: alternately, you can brown the squash in a skillet.)
Without removing the central stem, cut the kale across the leaf into 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the casserole and put it in the oven to cook gently for 2 hours.
Source:
"Wild Garlic, Gooseberries and Me"
Serving Ideas : Dennis recommends serving this mole with tortillas, polenta, mashed potatoes, or potato cakes.
NOTES : If you don't have fresh beans on hand, cook up a pot of dried ones. If you can't find borlotti beans feel free to substitute pinto beans or another bean of that nature. Chiles can vary in heat, so if you are sensitive, start with less, you can always add more later on in the cooking process if you like.
Recipe By
enis CotterServing Size : 4
1 1/2 cups fresh borlotti beans -- (7 ounces)
1 1/2 cups winter squash -- (7 ounces)
olive oil
4 big leaves kale -- (4 to 5) (3 1/2 ounces)
2 tablespoons butter
1 medium onion -- chopped
2 jalapeno chile peppers -- red, halved, seeded, and chopped (2 to 4)
2 garlic cloves -- chopped
1 pound fresh plum tomatoes -- chopped or 14-ounce can
2 teaspoons paprika
1 ounce almonds -- dark roasted and finely ground
2 ounces dark chocolate -- (70%) broken into pieces
salt
Preheat oven to 350F.
Bring a large saucepan of water to a boil, add the borlotti beans and cook for about 10-15 minute until they are just cooked or even slightly undercooked. Drain and cool under cold running water, and set aside.
Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch squares, place them in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250F. (note: alternately, you can brown the squash in a skillet.)
Without removing the central stem, cut the kale across the leaf into 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the casserole and put it in the oven to cook gently for 2 hours.
Source:
"Wild Garlic, Gooseberries and Me"
Serving Ideas : Dennis recommends serving this mole with tortillas, polenta, mashed potatoes, or potato cakes.
NOTES : If you don't have fresh beans on hand, cook up a pot of dried ones. If you can't find borlotti beans feel free to substitute pinto beans or another bean of that nature. Chiles can vary in heat, so if you are sensitive, start with less, you can always add more later on in the cooking process if you like.