May5: Bean Dip with mole

[Guest guest]

* Exported from MasterCook *

 

White Bean Pate y Mole

 

Recipe By :Judy Walker and Kim MacEachern

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 dried poblano or chipotle chile -- see directions

15 ounces canned Great northern beans -- rinsed and drained

2 tablespoons plain yogurt

1 teaspoon dried oregano

2 cloves garlic

salt and black pepper

To Serve:

2 tablespoons mole sauce

2 tablespoons vegetable broth or orange juice -- divided

 

1. Reconstitute the chile by soaking in boiling water until the water is cool.

Canned chipotle may be substituted. Remove the seeds if you wish.

 

2. Place chile pepper, beans, yogurt, oregano, garlic, and a pinch each of salt

and pepper in a blender or food processor. Pulse-puree until mixture is slightly

lumpy.

 

3. You can serve right away: mound on a serving plate and proceed to step 4. To

serve later, place the mixture in a paper lined or buttered dish (2-cup mold).

Chill for a couple of hours and invert on a serving dish. Remove the paper, if

using.

 

4. Combine mole sauce with half the broth in a small microwave-proof dish. Heat

no more than about 30 seconds on high. Remove from microwave and stir in the

remaining broth. Pour over the pate.

 

5. Serve immediately with tortilla chips or crackers. Also good as a spread on

toast or rolls.

 

Source:

" Chips, Dips & Salsas (Northland Pub. 2000) "

S(Adapted by):

" Hanneman 2001-04-25 "

Yield:

" 2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 565 Calories; 6g Fat (10.0% calories from

fat); 35g Protein; 96g Carbohydrate; 24g Dietary Fiber; 4mg Cholesterol; 2086mg

Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Add your own embellishments any vary the seasonings or beans (How about

pintos?) to suit your taste.

 

Nutr. Assoc. : 2130706543 0 0 0 0 0 0 277 5846

 

 

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[Guest guest]

On Wed, Apr 25, 2001 at 12:01:29PM -0700, PatHanneman wrote:

>

>

> White Bean Pate y Mole

> 2 tablespoons mole sauce

 

I am almost tooo scared to ask what mole sauce is?

 

Not that I want to make the recipe but I am dying to know the answer!

I can't even hazard a guess,

 

Persian

[Guest guest]

Don't worry, it's not made from moles! It's actually pronounced moe-LAY, and is

a Mexican sauce, usually made with chiles, a little chocolate, etc. and served

over enchiladas, tamales, etc. There are different types of mole sauce (black,

green, red, regional names, etc.).

 

Karen

List Owner

 

 

 

 

On Wed, Apr 25, 2001 at 12:01:29PM -0700, PatHanneman wrote:

>

>

> White Bean Pate y Mole

> 2 tablespoons mole sauce

 

I am almost tooo scared to ask what mole sauce is?

 

Not that I want to make the recipe but I am dying to know the answer!

I can't even hazard a guess,