Mole with beans and corn

Method

Soak kidney beans and black beans overnight and prepare according to instructions on the packaging.

In a large soup pot heat olive oil, add the onions and fry for about 2 minutes until they become glassy. Add garlic, carrots, celery, pepper and corn and fry for 5 minutes.

Now add the coriander, cayenne pepper and chili flakes and stir with a wooden spoon until the aromas unfold. Add tomatoes and beans and simmer with the cinnamon stick for about 25 minutes.

Finally, mix chocolate and vanilla under and simmer for about 5 minutes. Serve pure, with rice or tortilla chips.

Ingredients

6 servings

• 4 tbs Rapunzel olive oil, nativ extra
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 2 large carrots, cubed (ca. 200 g)
• 3 celery, cubed
• 2 red paprika, cubed
• 800 g Rapunzel tomatoes peeped in the can
• 250 g Rapunzel red kidney beans
• 250 g Rapunzel black beans
• 160 g Rapunzel sweet corn in the can
• 1 tbs chili flakes
• 2 tbs semisweet chocolate, fairtrade
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cayenne Pepper
• 1 cinnamon stick
• 1 pinch Rapunzel vanilla powder Bourbon
• ca. 1 tsp Rapunzel seasalt, Atlantic

Serve with:

• Tortilla chips