Runner beans in brick-red mole (Ayocotes en coloradito) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 247) by Rick Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute black beans or kidney beans for scarlet runner beans. See recipe for variations.

  • dinnermints on March 06, 2023

    This was SO GOOD, but extremely time intensive. Next time would try making this in phases. Would use a 12 inch skillet for browning onions - really like the method of lining it with foil for easier clean up. With the vitamix, not sure it was necessary to sieve the tomato/onion mixture, or even the chiles. Made with lime cilantro brown rice, but it seemed to beg for tortillas. Would love to try this with chicken, and might be worth making a batch sans protein & freezing it.

  • stepharama1 on January 30, 2023

    I riffed on this because I didn't have the specific peppers on hand that the recipe specified. I used a mix of mulatto, guajillo, pasilla negro and cascabel (trying to use up odds and ends) and substituted cocoa for the chocolate. Everyone loved the beans. They were very flavorful. I'd like to try this again using the exact chiles specified.

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