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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 319.2
  • Total Fat: 12.8 g
  • Cholesterol: 0.8 mg
  • Sodium: 931.8 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 14.4 g
  • Protein: 10.7 g

View full nutritional breakdown of Borlotti Bean Mole with Roast Winter Squash calories by ingredient
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Borlotti Bean Mole with Roast Winter Squash

Submitted by: MADEMCHE
Borlotti Bean Mole with Roast Winter Squash

Introduction

adapted from Denis Cotter's Wild Garlic, Gooseberries and Me, inspired by 101cooksbooks.com adapted from Denis Cotter's Wild Garlic, Gooseberries and Me, inspired by 101cooksbooks.com
Number of Servings: 4

Ingredients

    1 1/2 cups (7 ounces) fresh or previously cooked borlotti beans
    1 1/2 cups (7 ounces) winter squash
    1 tablespoon olive oil
    4 - 5 big leaves of kale (3 1/2 ounces)
    1 medium onion, chopped
    2 - 4 red jalapeno chiles, halved, seeded, and chopped
    2 garlic cloves, chopped
    1 pound of fresh plum tomatoes, chopped or 14-ounce can
    2 teaspoons paprika
    1 ounce of almonds, dark roasted and finely ground
    2 ounces dark 70% dark chocolate, broken into pieces
    salt

Directions

Preheat oven to 180C / 350F / Gas mark 4. Bring a large saucepan of water to a boil, add the borlotti beans and cook for about 10-15 minute until they are just cooked or even slightly undercooked. Drain and cool under cold running water, and set aside.

Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch squares, place them in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 130C/ 250F / Gas mark 1/2. (hs note: alternately, you can brown the squash in a skillet.)

Without removing the central stem, cut the kale across the leaf into 2cm / 3/4-inch slices. Pour olive oil into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the casserole and put it in the oven to cook gently for 2 hours.

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






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