Ingredients:
2 cups tomatoes, peeled, seeded and diced
1/2 cup vegetable broth
1 green peppers, peeled, seeded and diced
3 tablespoons unsweetened chocolate ( or cocoa powder)
3 tablespoons sesame seeds, roasted
2 tablespoons masa harina ( Mexican corn tortilla flour)
2 tablespoons raisins
1 1/2 tablespoons dried ancho chile powder ( or your preference)
3 garlic cloves, peeled
1 teaspoon coarse salt
1 teaspoon honey
1/2 teaspoon ground aniseed
1/4 teaspoon ground coriander
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 1/2 cups vegetable broth
4 1/2 cups pinto beans, cooked and drained
Directions:
In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
Blend until very smooth.
Add the remaining broth and blend again.
Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.