Slow-Cooked Ancho and Cocoa Black Bean Mole Bowl

Ingredients

• 800 g tinned black beans
• 400 g tinned chopped tomatoes
• 2 tbsp ancho chilli paste
• 1 tbsp cocoa powder
• 1 tsp ground cumin
• 1 tsp cinnamon
• 1 white onion
• 3 clove garlic cloves
• 300 g basmati rice
• 1 tbsp sunflower oil

Method

1. 1

   Finely dice the onion and crush the garlic. Heat the oil in a heavy-based saucepan and soften the onion for 6 minutes over a medium heat.

2. 2

   Add the garlic, ancho chilli paste, ground cumin and cinnamon and stir for 2 minutes until fragrant.

3. 3

   Stir in the cocoa powder, then add the chopped tomatoes and drained black beans. Mix well and bring to a gentle simmer.

4. 4

   Cook uncovered for 30 minutes, stirring occasionally, until the sauce is rich, thick and deeply flavoured. Season with salt.

5. 5

   Cook the basmati rice and serve in bowls topped with the black bean mole.