Mole Style Black Beans

Cafe El Tapatio in Chicago has the best mole sauce I have ever had. They're pretty vegan-friendly and if you ask very nicely they will make you enchiladas with refried beans and rice, topped with mole sauce with a side of guac and salsa. Yummmmm. Authentic moles are more complicated than this and take much longer to make, hence why this is a mole style. It's perfect for a side dish as most of the work is just sitting and waiting for it to cook. So get the beans started, make whatever else you're having for dinner, and eat happy. I bet it would also be good with kidney beans, if you're more partial to those.

Mole Style Black Beans (serves 4)

2 Tbls. canola oil
1/2 cup diced sweet onion
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 6oz. can tomato paste*
1/2 cup veggie broth
1/4 tsp. liquid smoke
1 oz. dark chocolate
1 Tbls. brown sugar
1 tsp. oregano
1 tsp. chile powder
1/2 tsp. cumin
1 tsp. sea salt, divided*

*I used tomato paste with no salt added. If yours has salt in it, taste the dish for salt level before adding additional salt.

In a medium pot heat the oil over low-medium heat and saute the onion and garlic until soft and translucent, about 10 minutes.

Stir in the rest of the ingredients except for 1/2 tsp. of the salt and bring to a boil. Reduce to a simmer and cover, cooking for 24 minutes.

Stir in the remaining 1/2 tsp. of salt just before serving.