Borlotti bean mole with roast winter squash from 101 Cookbooks by Heidi Swanson

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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

  • TrishaCP on October 10, 2014

    This was just as amazing as everyone else has said- a perfect autumn dish. I subbed pimenton de la vera for the paprika per jzanger's comment, and it was beautiful served alongside cornbread. I also used Mexican chocolate. On the downside, this was extremely time-consuming to make- roasting the squash, soaking and cooking the dried beans, and braising the stew- all of this took me the entire day to accomplish. But it is worth the effort!

  • monica107 on November 23, 2013

    We used dried chipotle chiles, which worked out great as a sub for the fresh red jalapenos. To stretch this a bit further, you can add extra beans. We accidentally added a whole pot (1 lb) of beans which I think was a bit much, but I actually didn't notice right away. You can probably add a bit more kale as well, maybe a full bunch. The bad news is it takes forever to make - prep in steps over a few days if you can or save it for a weekend. I just put some in the freezer, so can't comment on whether it will be any good from frozen, but it looks like it will hold up just fine. Serve over warm polenta - fresh is best.

  • jzanger on November 27, 2011

    Make this and you'll be able to convert non-bean eaters into bean eaters (you can use cannelini, navy, or pinto beans if you can't get borlotti) and non-kale eaters ino kale lovers. A few more things: a) make a double batch and freeze it in small batches because it makes a really great quick meal b) serve it with warm corn tortillas or even as a sort of taco filling c) the longer you have to braise it in the oven, the better d) Use smoked paprika instead of just regular paprika, trust me e) Sometimes it needs more liquid before going into the oven so I may add more tomatoes or some stock.

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