Borlotti Bean Mole With Roast Winter Squash Recipe

Name: Borlotti Bean Mole With Roast Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ~1 1/2 cups (7 ounces) fresh borlotti beans; ~1 1/2 cups (7 ounces) winter squash; olive oil; 4 - 5 big leaves of kale (3 1/2 ounces); 2 tablespoons butter; 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

Servings: persons

~1 1/2 cups (7 ounces) fresh borlotti beans
~1 1/2 cups (7 ounces) winter squash
olive oil
4 - 5 big leaves of kale (3 1/2 ounces)
2 tablespoons butter
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

1
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.
2
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.)
3
Without removing the central stem, cut the kale across the leaf into 2cm / 3/4-inch slices. Melt the butter 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.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ~1 1/2 cups (7 ounces) fresh borlotti beans, ~1 1/2 cups (7 ounces) winter squash, olive oil, 4 - 5 big leaves of kale (3 1/2 ounces), and more.

Yes, Borlotti Bean Mole With Roast Winter Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Borlotti Bean Mole With Roast Winter Squash

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