MOLE + BEAN SOUP

To make this soup for a quick weeknight dinner, use 3 cups of previously cooked Oaxacan heirloom beans, or 3 cans (15.5 ounces each) of black beans, rinsed and drained, along with 3 cups of stock.  

Get ready for your next favorite bowl of chili (mole edition)

Ingredients

• 1/2 cup Guelaguetza Mole Coloradito paste
• 2 1/2 teaspoons apple cider vinegar
• 2 tablespoons grape seed or corn oil
• 1 large yellow onion, diced small
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• Kosher salt and ground pepper to taste
• 3 cups Oaxacan heirloom Beans, cooked 
• 3 cups vegetable, bean or chicken broth
• 1 teaspoon cornstarch

Coriander Crema: 

• 1/2 cup Mexican sour cream
• 1 tablespoon coriander
• Salt and pepper to taste

Directions

1. In a medium bowl, stir in Guelaguetza Mole Coloradito paste, apple cider vinegar and about 3 tablespoons of the stock. Stir with a spatula until mole paste has fully dissolve. Reserve.
2. In a medium pot, put oil over medium heat. When oil is hot, add the onions and cook, stirring until onions are soft, about 5 minutes. Stir in the garlic, cumin and about 1/2 teaspoon of salt, cook until fragrant, about a minute or two.
3. Stir in Guelaguetza Mole Rojo mixture, black beans, stock and season with salt and pepper. Raise the heat to medium-high heat and bring soup to a boil, then lower the heat to medium-low to simmer, stirring occasionally for about 15 minutes.
4. While the soup cooks, combine sour cream, coriander and salt pepper to taste in a small bowl. Reserve for garnish.
5. In  a  separate  bowl,  combine  the  cornstarch  and  about  1  tablespoon  of  cold  water,  stir  to  combine. Reserve
6. After the soup has cooked for about 15minutes, transfer 2 cups of the soup to a blender and add the cornstarch mixture. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, about 2 minutes.
7. Serve in bowls and garnish with the Coriander Crema. Top with avocado, tortilla strip or pickled red onions!