Welcome to another sponsored post for the Idaho Potato Commission. I love working with them because they are great people, and I get to cook with potatoes. That’s a win-win every time! I have a super-flavorful recipe for a Vegan Slow Cooker Potato and Bean Mole for you just in time for the weekend.
If you haven’t made mole before you might be a little intimidated, but it’s so much easier than you think it is. You will need to find dried chili peppers. Many regular grocery stores will have packages of them in their international section. In fact, I just got some from my local Aldi’s. You can also get them online or at a Latin grocery. In my area, that’s Compare Foods.
Once you have those chilies right in your hand, you need to open them up and take out the seeds and stems. The chilies we are using here aren’t very hot, but you can always wear gloves to make sure you don’t transfer the chili oils anywhere unpleasant. I always seem to want to touch my eye.
Next you’ll toast them in a dry skillet until they become fragrant. Then you’ll put them in a pan of water and reconstitute them. After cooking they will puree easily and smoothly with the other mole ingredients in your blender.
See how easy that is? And it’s the hard part. I love this recipe!
All you have to do is mix the sauce with the cut potatoes and cooked beans and cook on low 7 to 9 hours. When you come home you can either steam some rice or break out the tortillas.
I like to have a variety of toppings out on the table. You could do a few or all of these: spinach, lettuce, tomatoes, red onions, salsa, guacamole, and a variety of salsas. This is a hearty dinner that’s perfect for a winter night.
Serves: 6 to 8 servings
- 2 dried ancho chili peppers
- 2 dried guajillo chili peppers
- ½ dried chipotle or mora chile pepper, optional to make it hotter
- water to cover chili peppers
- 1 to 2 tablespoons olive oil (or dry saute to make oil-free)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 1½ cups water
- ½ cup chili cooking water (see instructions)
- 1 bouillon cube
- 2 tablespoons nutritional yeast
- ⅓ cup tablespoons blanched almonds
- 1 ounce unsweetened dark chocolate
- 1 tablespoon agave nectar or maple syrup
- 2 teaspoons dried oregano
- salt, to taste
- 4 cups Idaho® potatoes, peeled and chopped
- 1 can kidney beans, rinsed and drained (or 1½ cups homemade)
- 1 can pinto or black beans, rinsed and drained (or 1½ cups homemade)
- Toast the chiles in a dry skillet over medium heat. You don't want to overcook or burn them, just to dry them out a bit and cook until they become fragrant.
- Let cool, then remove the seeds, stem and ribs and discard. Place the flesh of the pepper in a small saucepan and cover with water. Bring to a boil, then lower heat and simmer for 10 minutes to reconstitute. Then take the pan off the burner and set aside for later.
- Heat the oil in a large saute pan over medium-high heat. Once hot add the onions and saute until translucent. Stir in the garlic, cumin, allspice and cinnamon and cook another 2 to 3 minutes, until the spices become fragrant.
- Use tongs or a slotted spoon to carefully remove the reconstituted peppers and put them in your blender with all of the sauce ingredients EXCEPT for the salt. Blend until smooth, taste, add salt and taste again.
- Add the Idaho® potatoes, beans and the sauce ingredients to your 3 to 4-quart slow cooker. Cook on low 7 to 9 hours on low or 4 hours on high.
- Note: If you may be home late add an extra ¼ cup water to make sure the filling doesn't burn.
- Serve over rice, in tacos or burritos.