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By Root 901 0

absorb more of the flavor and the mango cooks down and melds with the tomato sauce. Serve with greens and rice, with a piece of Fresh Corn & Scallion Corn Bread (page 244), or over Mashed Yuca with Cilantro & Lime (page 57).

1 teaspoon olive oil

1 onion, chopped finely

3 cloves garlic, minced

1 mango, seeded and chopped small

1 cup tomato sauce

1 cup vegetable broth

½ teaspoon red pepper flakes, or ¼ teaspoon if you want it

less spicy

¼ teaspoon allspice

1 teaspoon ground coriander

½ teaspoon salt

1 (25-ounce) can kidney beans, drained and rinsed

1 teaspoon liquid smoke

2 to 3 tablespoons agave nectar

Preheat a 4-quart pot over medium heat. Sauté the onion and garlic in the oil with a pinch of salt for about 5 minutes, until translucent.

Add the mango, tomato sauce, broth, red pepper flakes, coriander, salt, and kidney beans. Turn up the heat and bring to a rolling boil. Lower the heat to a simmer and cover the pot, leaving a little room for steam to escape, and let cook for about 245 minutes, stirring often. The sauce should thicken and the mangoes should cook down a great deal.

Turn off the heat, mix in the agave and liquid smoke, and let the beans sit for about 5 minutes. Taste for sweetness and add more agave if needed. Adjust the salt and seasonings, and serve.

Black Beans in Red Velvet Mole

SERVES 6 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

PER SERVING

(⅛ RECIPE):

Calories: 270

Calories from fat: 35

Total fat: 4 g

Saturated fat: 0.5 g

Trans fat: 0 g

Total carb: 49 mg

Fiber: 13 g

Sugars: 14 g

Protein: 13 g

Cholesterol: 0 mg

Sodium: 140 mg

Vitamin A: 30%

Vitamin C: 25%

Calcium: 10%

Iron: 20%

Black beans in a rich, smoky mole rojo. All the layers of flavor you expect from mole are here: chocolate, chili, tomato, and a bit of sweetness from raisins and anise. Tortilla chips bring lots of body and flavor, and a touch of cinnamon brings warmth that just begs to top off roasted pumpkin, or try it with the Ginger Mashed Sweet Potatoes & Apples (page 63). I just think a hint of sweetness sets things off nicely, so even if you’re serving over brown rice, add some steamed plantains. I’m listing the sauce separately because it’s great for pouring over roasted veggies or Latin-inspired bowls. Use whatever almond or peanut butter you have on hand for this.

RED VELVET MOLE:

1 teaspoon olive oil

1 small onion, cut into medium dice

3 cloves garlic, minced

1 teaspoon aniseeds

5 teaspoons chili powder

2 teaspoons dried oregano or marjoram

1 teaspoon ground cinnamon

¼ teaspoon ground allspice

1 teaspoon smoked paprika

1 (16-ounce) can diced tomatoes

1 cup vegetable broth

¼ cup raisins

¼ cup crushed low-fat tortilla chips

3 tablespoons unsweetened cocoa powder

1 tablespoon almond or peanut butter

2 tablespoons agave nectar

1 (24-ounce) can black beans, drained and rinsed

Preheat a 2-quart pot over medium heat. Sauté the onion in the oil for 5 to 7 minutes, until translucent. Add the garlic, herbs, and spices. Sauté for another minute or so.

Add the tomatoes and broth, and bring to a boil. Once boiling, add the raisins, tortilla chips, chocolate powder, and almond butter. Simmer for about 15 minutes, until slightly reduced.

Once the mole has cooked for 15 minutes, use a submersion blender to puree it smooth. If you don’t have a submersion blender, transfer it to the food processor or blender and puree until smooth. If your blender isn’t equipped with a lid that has an opening on top, make sure to lift the lid every few seconds so that the steam doesn’t build up and kill you.

Transfer the mole back to the pot and stir in the agave. Taste for seasonings and add the beans. Let sit for at least 10 minutes so that the flavors “marry.” Taste and adjust the seasoning if necessary.

Unfried Refried Beans

SERVES 6 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 20 MINUTES

PER SERVING

(⅛ RECIPE):

Calories: 200

Calories from fat: 15

Total fat: 2 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 36 g

Fiber: 12 g

Sugars: 3 g

Protein: 11