CD's chili mole from Bean by Bean: A Cookbook: More Than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! by Crescent Dragonwagon

Where’s the full recipe - why can I only see the ingredients?

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

    Beans soak overnight.

  • lizwinn on November 24, 2013

    So spicy! I used Rio Zape beans, skipped the bell peppers, and followed the rest of the recipe as written, using the optional teaspoon of agave nectar. The spicing was.....a little off somehow. Too much coriander, I'm thinking. I'm all for complex seasoning, but this mix didn't do it for me. I added a cup of diced cooked butternut squash and 1/3 cup chopped toasted pumpkin seeds to try and salvage. In fairness, the jalapeno and chipotle peppers this year have been extra hot. Probably won't make again.

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