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Pinto Beans with Mole Spices and Chili Corncakes

Simmered pinto beans with rich flavor of mole, topped with fluffy corn pancakes.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time3 hours
Course: Entree
Cuisine: American, Mexican
Keyword: corncakes, mole, pinto beans
Servings: 4

Ingredients

  • 1 cup dry pinto beans, soaked for 8 hours
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 3/4 cup dark beer
  • 3/4 cup vegetable broth
  • 2 cups water
  • 1/2 tsp salt
  • 1/2 cup minced cilantro
  • 1 tbsp olive oil
  • 1 1/2 tsp ancho chile powder or substitute chile powder
  • 1 1/2 tsp chipotle chile powder or 1 teaspoon chopped chipotle in adobo
  • 2 tsp cocoa
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 2 tsp brown sugar
  • 1 tbsp almond flour
  • 2/3 cup cornmeal
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp soda
  • 1/2 tsp baking powder
  • 1/2 tsp chipotle chile powder or 1 teaspoon chopped chipotle in adobo
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp olive oil
  • 1/3 cup sour cream, crema or cashew cream

Instructions

Pinto Beans

  • In a large saucepan, saute the onions in the olive oil until translucent. Add the beans, beer, broth, and water. Bring to a boil and reduce to a simmer, cooking until tender, about 1 hour. While the beans cook, prep the mole spices. When the beans are just tender, add the 1/2 teaspoon salt, 2-3 tablespoons of mole spice mix and the cilantro. Cover and simmer on low heat for 20 minutes while preparing the corncakes.

Mole Spices

  • Heat the 1 tablespoon of olive oil over medium heat. Add the remaining ingredients through the almond flour. Saute for several minutes to bloom the spices, then stir in the 1/2 cup water and simmer for 5 minutes, stirring to combine. Set aside.

Chile Corn Cakes

  • In a medum bowl, combine the dry ingredients. In a second bowl, blend the buttermilk, egg and oil. Preheat the griddle and grease lightly. Combine the wet with the dry ingredients. Scoop 1/4-cup portions onto the griddle and bake several minutes, until browned on the bottom and bubbles appear on the top. Flip the cakes, baking several minutes until set and browned on the second side. Remove to a plate.

Assembly

  • Combine the sour cream with 2 tablespoons of the mole spices. Portion the beans and broth into bowls. Drizzle with the seasoned sour cream. Top the bowl with 2 chile corncakes, and serve.