Mole with beans and corn

Details

1 h 20 min

8-10 h

vegan

BerlinKitchen

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

Details

1 h 20 min

8-10 h

vegan

BerlinKitchen

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.