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Mexican Mole Baked Beans #A1

The scent of mole always takes me back to my grandmother’s kitchen in San Antonio. Every year for Dia de los Muertos, she would spend days meticulously toasting spices, rehydrating chiles, and grinding everything by hand on her metate. The resulting sauce, a complex symphony of sweet, spicy, and smoky notes, was the heart of our family’s celebration. While I don’t have her patience or stamina (or her metate!), these Mexican Mole Baked Beans evoke those cherished memories with a deeply satisfying shortcut that even abuela would approve of. They’re the perfect blend of tradition and practicality, and always a hit at any gathering.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Yield: About 8 cups
Dietary Type: Vegetarian

Ingredients

2 poblano peppers
1 teaspoon oil
2 cups strong hot coffee
1/4 cup boiling water
1/3 cup sweetened dried cherries
1/2 cup walnuts, finely chopped
1/2 cup A.1. Original Sauce
1 tablespoon chili powder
1/4 teaspoon cinnamon
2 tablespoons lightly-packed brown sugar
1 ounce dark chocolate, finely chopped
3 (15 ounce) cans black beans, well rinsed

Equipment Needed

Baking dish
Foil
Blender
Large saucepan

Instructions

Roast the Peppers: Turn on your oven’s broiler and line a baking dish with foil. This will make cleanup a breeze.
Slice the poblano peppers lengthwise, carefully removing and discarding the stems, ribs, and seeds. A small spoon can be helpful for scraping out the seeds.
Press each pepper half with your hand to flatten it a bit. This helps them roast more evenly. Then, arrange the peppers skin-side up on the prepared foil-lined baking dish.
Rub the peppers with the oil. This will encourage blistering and charring.
Transfer the baking dish to the top rack of the oven and broil for 5-10 minutes, or until the skins are very charred and blistered. Keep a close eye on them, as broilers can vary in intensity and you don’t want them to catch fire!
Remove the baking dish from the oven and carefully fold the foil around the peppers to form a closed packet. This creates a steaming environment that will help loosen the skins.
Set the packet aside and let the peppers steam for 10 minutes before opening.
Once the peppers are cool enough to handle, peel the skins away from the flesh of the peppers with your fingers. Discard the skins, leaving just the roasted pepper flesh behind. Set the peeled roasted peppers aside.
Make the Mole Sauce: While the peppers are steaming, combine the hot coffee, boiling water, dried cherries, and chopped walnuts in a heat-proof bowl.
Set this mixture aside for 10 minutes to soften the fruit and nuts, allowing them to plump up and release their flavors.
After 10 minutes, carefully transfer this mixture to a blender.
Add the peeled roasted peppers, A.1. Original Sauce, chili powder, cinnamon, and brown sugar to the blender.
Puree the mixture until very smooth. It’s crucial to remove the center stopper of the blender lid and cover the opening with a towel before blending hot liquids. This allows steam to escape safely and prevents splattering. Be cautious!
Cook the Beans: Transfer the mole sauce to a large saucepan over medium heat.
Whisk in the dark chocolate until it is completely dissolved. The chocolate adds depth and richness to the mole, creating a truly complex flavor.
Add the black beans to the saucepan.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 50-60 minutes, gently stirring every so often to make sure the beans on the bottom are not sticking or becoming overdone. Over stirring can break down the beans, so be gentle.
The beans are done when the sauce has thickened to a gravy-like consistency that nicely coats the beans. The sauce should cling to the beans rather than being watery.
You can serve the beans immediately, though they will keep for several days in the fridge. The flavors will actually meld and deepen over time.
As the batch is quite large, you can also choose to freeze half of the beans for later use.
To prepare frozen beans, first thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.

Expert Tips & Tricks

For a spicier mole, leave some of the seeds in one of the poblano peppers. You can also add a pinch of cayenne pepper to the sauce.
If you don’t have dried cherries, substitute with raisins or dried cranberries.
Toast the walnuts before chopping for a more intense nutty flavor. Spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until fragrant.
Don’t skip the steaming step for the roasted peppers. This is crucial for easily removing the skins.
If your blender isn’t very powerful, you may need to blend the mole sauce in batches to ensure it’s completely smooth.

Serving & Storage Suggestions

Serve these Mexican Mole Baked Beans warm as a side dish at your next barbecue, potluck, or fiesta. They pair perfectly with grilled meats, tacos, or even just a dollop of sour cream and some chopped cilantro.

To store leftovers, let the beans cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	156.7 kcal	N/A
Calories from Fat	40 g	26%
Total Fat	4.5 g	6%
Saturated Fat	1.2 g	5%
Cholesterol	0 mg	0%
Sodium	15.8 mg	0%
Total Carbohydrate	23.4 g	7%
Dietary Fiber	8.2 g	32%
Sugars	2.4 g	9%
Protein	8.1 g	16%

Variations & Substitutions

Vegan: This recipe is already vegetarian. To make it fully vegan, ensure your dark chocolate is dairy-free.
Spicier: Add a pinch of cayenne pepper or a chopped jalapeño to the mole sauce.
Smokier: Add a teaspoon of smoked paprika to the mole sauce.
Sweetener: Substitute the brown sugar with maple syrup or agave nectar.
Beans: You can use pinto beans or kidney beans instead of black beans, although the flavor profile will change slightly.

FAQs (Frequently Asked Questions)

Q: Can I make this in a slow cooker?
A: Yes, you can! After making the mole sauce, combine it with the beans in a slow cooker and cook on low for 4-6 hours.

Q: Can I use canned mole sauce instead of making my own?
A: While you can, the flavor won’t be nearly as complex or fresh. Making the mole sauce from scratch is worth the effort!

Q: How do I prevent the beans from sticking to the bottom of the saucepan?
A: Stir the beans frequently, especially during the last 20 minutes of cooking, and make sure the heat is low enough to prevent scorching.

Q: Can I add meat to this recipe?
A: Absolutely! Cooked chorizo or shredded pork would be delicious additions. Add them along with the black beans.

Q: What if I don’t have A.1. sauce?
A: While A.1. contributes a unique tang and depth, you can substitute it with Worcestershire sauce, although the flavor will be slightly different. Start with half the amount and adjust to taste.

Final Thoughts

I hope you’re inspired to try these Mexican Mole Baked Beans! They’re a fun and flavorful twist on a classic side dish, and the homemade mole sauce adds a touch of sophistication that will impress your friends and family. Don’t be intimidated by the process; it’s much easier than traditional mole recipes. I encourage you to experiment with the variations and substitutions to create your own unique version. Pair these beans with some grilled chicken or carne asada, and a refreshing margarita for a complete and unforgettable meal. Let me know what you think, and please share your own variations in the comments!

Mexican Mole Baked Beans #A1 Recipe