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Borlotti Bean Mole with Roast Winter Squash recipes

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  • ~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: 4

  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.

Estimated Nutrient Breakdown:

Calories: 1,289.11
Weight: 1,238.55g
Total Fat: 81.35g
Saturated Fat: 32.43g
Trans-Fat: 0.95g
Monounsaturated Fat: 34.59g
Polyunsaturated Fat: 8.28g
Protein: 34.00g

Cholesterol: 62.76g
Sodium: 2,867.50g
Calcium: 481.07g
Magnesium: 416.91g
Potassium: 3,741.76g
Iron: 16.10g
Zink: 6.67g
Phosphorus: 792.22

Vit A: 1,106.82
Vit B1: 0.58
Vit B2: 0.90
Vit B3: 8.39
Vit B6: 1.57
Vit B12: 0.21
Vit D: 0.43
Vit E: 0.43
Vit K1: 700.43


Caution: Sulfites,FODMAP
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,
Notes: Wild Food Box helpful plug-in!!

Author: 101 Cookbooks
Tags: Wild Food Box

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