Mole Pinto Beans

Unbelieveably easy, quick, healthy--and really good. From "20 Minutes to Dinner" by Bryanna Clark Grogan (The Book Publishing Co., 1997). Serves six as a main course with rice and salad, or more as a side.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  cups tomatoes, peeled, seeded and diced
• 1⁄2 cup vegetable broth
• 1  green pepper, peeled, seeded and diced
• 3  tablespoons  unsweetened chocolate (or cocoa powder)
• 3  tablespoons sesame seeds, roasted
• 2  tablespoons masa harina (Mexican corn tortilla flour)
• 2  tablespoons raisins
• 1 1⁄2 tablespoons dried ancho chile powder (or your preference)
• 3  garlic cloves, peeled
• 1  teaspoon coarse salt
• 1  teaspoon honey
• 1⁄2 teaspoon  ground aniseed
• 1⁄4 teaspoon ground coriander
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon allspice
• 1 1⁄2 cups vegetable broth
• 4 1⁄2 cups pinto beans, cooked and drained

Directions

1. In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
2. Blend until very smooth.
3. Add the remaining broth and blend again.
4. Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.