Recipe - Black Bean Mole

1 One half teaspoon Cumin seeds
1 One half teaspoon Dried oregano
1 tablespoon Sesame seeds
2 tablespoon Pure ground Pasilla chili
powder
1 cup Cooked black beans; rinsed
if canned
1 cup Chopped tomatoes
1 tablespoon Worcestershire sauce
1 cup Chicken stock
1 teaspoon Honey
One fourth cup Looselypacked cilantro
leaves
2 teaspoon Lime juice
2 tablespoon Butter
Salt; to taste
Freshlyground black pepper;
to taste

In a small skillet, toast the cumin seeds, oregano, sesame seeds, and
chili powder, stirring constantly for 3 minutes, and then place in a
blender. Then add the beans, tomatoes, Worcestershire sauce, chicken
stock, honey, cilantro, lime, butter, and salt and pepper to taste.
Puree until smooth. Now transfer the mole to a medium saucepan and
heat until it thickens, about 5 minutes. Serve over poultry or fish
accompanied by some tortilla chips. This recipe yields about 3 cups
of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2207 broadcast 08151996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

10181996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.