Chocolate Bean Mole

  • Prep 5 mins
  • Total 50 mins
  • Easy
  • Serves 6

Sweet meets savoury with this flavoursome Chocolate Bean Mole. Perfect served with corn tortillas or rice for a complete meal.

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  • 1 tbsp olive or coconut oil
  • 2 cloves garlic (finely chopped)
  • 1 large onion (finely chopped)
  • 400g tinned black beans
  • 400g tinned chopped tomatoes
  • 100ml vegetable stock
  • 2-3 tsp ancho or chipotle chilli flakes
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 1/2 tsp dried oregano
  • 2 tsp green Tabasco
  • 2tbsp coconut sugar or agave
  • 1/2-1 tsp sea salt
  • 80g 85% dark chocolate (chopped)
  • 190g drained tinned sweetcorn
  • 100g-200g feta or Wensleydale cheese
  • 4 tbsp soured cream
  • 30g fresh coriander (chopped)


  • Step 1

    Insert cooking pot into unit and close lid. Select ROAST, set temperature to 130C, and time to 45 minutes. Select START/STOP.

  • Step 2

    When the unit beeps to signify pre-heat cycle is over add the oil, garlic, and onion. Stir and close the lid. Cook for 5 minutes.

  • Step 3

    Add the beans to the cooking pot along with their juices, chopped tomatoes, stock, spices, Tabasco, coconut sugar, sea salt, and 50g of chocolate. Stir then close the lid. Cook for 30 minutes before adding the drained tinned sweetcorn. Stir then close the lid and allow to cook for the remaining 10 minutes.

  • Step 4

    Once cooking is complete add the remaining 30g of dark chocolate and stir until combined. Serve topped with crumbled cheese, soured cream, and chopped fresh coriander.


    Black beans can be replaced with kidney beans, or any other bean of choice.

    Cheese and sour cream can be served with vegan alternatives available in most supermarkets.