Alberta Co-op Grocery

Borlotti Bean Mole with Roast Winter Squash

Posted March 21st, 2010

Delicious served on corn tortillas or over polenta.

~1 1/2 cups (7 ounces) fresh borlotti beans
~1 1/2 cups (7 ounces) winter squash
olive oil
4 – 5 big leaves of kale (3 1/2 ounces)
2 tablespoons butter
1 medium onion, chopped
2 – 4 red jalapeno chiles, halved, seeded, and chopped
2 garlic cloves, chopped
1 pound of fresh plum tomatoes, chopped or 14-ounce can
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt

Preheat oven to 180C / 350F / Gas mark 4. Bring a large saucepan of
water to a boil, add the borlotti beans and cook for about 10-15
minute until they are just cooked or even slightly undercooked. Drain
and cool under cold running water, and set aside.

Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch
squares, place them in a roasting pan and toss with olive oil. Roast
them in the oven for about 20 minutes until caramelized on the outside
but still firm. Reduce the oven temperature to 130C/ 250F / Gas mark
1/2. (hs note: alternately, you can brown the squash in a skillet.)

Without removing the central stem, cut the kale across the leaf into
2cm / 3/4-inch slices. Melt the butter into an oven-proof casserole
dish (pot) and fry the onion and chilies gently over a low to medium
heat for 20-30 minutes, until caramelized. Add the garlic and fry for
three minutes more. Add the tomatoes and paprika, bring to a boil,
reduce the heat and simmer gently for 15 minutes. Add the ground
almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of
salt. Stir until the chocolate has melted. Cover the casserole and put
it in the oven to cook gently for 2 hours.

Serves 4.

Tags: gluten-free, vegetarian, winter
Posted in Recipes