Black Bean and Coffee Mole

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1 can of black beans
1 can of tinned tomatoes, unflavoured
1 tablespoon tomato paste
¼-1/2 cup of freshly brewed espresso
1 spanish onion, chopped
4 large cloves of garlic, chopped
2 tablespoons Mexican Spice Mix
2 teaspoons ground cumin
2 teaspoons brown sugar
small bunch of coriander, finely chopped

1 small carrot, grated
a small handful of cherry tomatoes, chopped

In a large saucepan, add four tablespoons of olive oil and place on a medium heat. Add the chopped onion, and cook gently until it is completely translucent and starting to brown (around 15 minutes).

Next, add your crushed garlic, and sauté until the garlic is well cooked.

Add you Mexican spice mix and extra ground cumin, and cook through gently, adding more oil if need be.

Once your kitchen becomes fragrant, add the tinned tomatoes and tomato paste, combining all ingredients well before adding the black beans. If you are adding carrot and tomato (or any other finely chopped vegetable) do so now.

Add the brown sugar and cook on a low heat for around fifteen minutes.

Just before serving, add the chopped coriander, reserving some for garnish. Serve with rice, as a vegetarian filling for tacos, or as the bean mix in nachos.

George Eats

My name is Georgia and I am a 23 year old from the Mornington Peninsula, near Melbourne. A criminology graduate and law school hopeful, I started a food Instagram after developing an as yet undiagnosed gastrointestinal disease at uni, and now work full time as a recipe developer and food photographer. I now do freelance work for a variety of different companies.

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