Mole Pinto Beans

Indulge in a hearty and flavorful twist on a classic with these Mole Pinto Beans, a dish that combines the rich complexity of Mexican mole sauce with the comforting earthiness of tender pinto beans. Packed with bold ingredients like unsweetened cocoa powder, smooth peanut butter, and chipotle chili powder, this recipe delivers a smoky-sweet balance with hints of warming spices such as cinnamon and cumin. Slow-simmered in a velvety sauce made with crushed tomatoes and vegetable broth, the beans soak up every ounce of the deep, savory flavor. Perfect as a stand-alone entrée or a versatile side dish, these Mole Pinto Beans are elevated by optional garnishes of fresh cilantro and a zesty squeeze of lime. Easy to make ahead, this dish is both vegan and protein-packed, making it an irresistible choice for a satisfying meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 cups dried pinto beans
• 8 cups water
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 0.5 teaspoon chipotle chili powder
• 2 tablespoons peanut butter (smooth)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped (optional for garnish)
• 4 lime wedges (optional)

Directions

Step 1

Rinse the pinto beans thoroughly and check for any debris or damaged beans. Place them in a large pot and cover with 8 cups of water. Let soak overnight, or for at least 8 hours.

Step 2

Drain and rinse the soaked beans. Return them to the pot, add 8 cups of fresh water, and bring to a boil. Reduce the heat to a simmer and cook for about 1 to 1.5 hours, or until the beans are tender. Drain and set aside.

Step 3

In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.

Step 4

Add the minced garlic and sauté for an additional 1 minute, or until fragrant.

Step 5

Stir in the crushed tomatoes, unsweetened cocoa powder, cumin, cinnamon, oregano, and chipotle chili powder. Cook for 2-3 minutes until the mixture becomes fragrant.

Step 6

Add the vegetable broth, peanut butter, and brown sugar to the skillet. Stir well to combine and create a smooth mole sauce.

Step 7

Simmer the sauce for about 10 minutes, stirring occasionally, to allow the flavors to meld.

Step 8

Add the cooked pinto beans to the mole sauce. Stir gently to coat the beans evenly in the sauce.

Step 9

Reduce the heat to low and let the beans simmer in the sauce for 20-30 minutes, stirring occasionally. Taste and adjust seasoning with salt if needed.

Step 10

Serve the mole pinto beans warm, garnished with chopped fresh cilantro and a squeeze of lime juice, if desired.

Nutrition Facts

Serving size	3214.1 grams (3214.1g)

Amount per serving	% Daily Value*
Calories	1319

Total Fat 52.50g	67%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 4.90g
Cholesterol 0mg	0%
Sodium 4894mg	213%
Total Carbohydrate 174.40g	63%
Dietary Fiber 49.90g	178%
Total Sugars 35.40g
Protein 55.30g	111%

Vitamin D 0IU	0%
Calcium 534mg	41%
Iron 16mg	89%
Potassium 3801mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 15.9%

Carbs: 50.1%