Black Bean Mole with Avocado and Rice

Ingredients

• 400 g black beans
• 2 onions
• 4 Garlic cloves
• 2 red chilies
• 1 green chili
• 2 tbsp olive oil
• 1 tbsp tomato paste (15 g)
• 200 ml brewed black coffee
• 800 g diced tomatoes (canned)
• 2 tsp cocoa powder (7 g; strongly defatted)
• 20 g dark chocolate (at least 70% cacao)
• 2 tbsp Maple syrup
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• 1 tsp Smoked paprika
• 200 g parboiled rice (brown rice)
• Salt
• 3 Avocados
• 3 limes (juice)
• 5 g cilantro (handful)
• 50 g cheddar (50% fat in whole milk)

Instructions

1. 1.

   Cover beans with plenty of water and soak for about 12 hours. Drain and let them rest the next day. Peel onions and garlic, then finely dice them. Halve chilies lengthwise, remove seeds, wash, and chop finely.

2. 2.

   Heat oil in a pot. Sauté onions, garlic, and chili over low heat for 4–5 minutes. Add tomato paste and cook for 2 more minutes. Add beans, deglaze with coffee, then add tomatoes and 250 ml water. Stir in cocoa powder, chocolate, maple syrup, and spices; simmer gently for 45–50 minutes, stirring occasionally.

3. 3.

   Meanwhile, cook rice in boiling salted water over low heat for about 20 minutes until tender. Halve avocados, remove pits, scoop flesh into cubes. Toss with juice from one lime in a bowl. Wash cilantro, pat dry, and tear leaves. Grate cheddar.

4. 4.

   Drain rice, let it rest, then spread on serving bowls. Season mole with remaining lime juice and salt, spoon over the rice. Top with cheddar shavings, cilantro leaves, and avocado cubes before serving.