Mole Pinto Beans

• 2 cups tomatoes, peeled, seeded and diced
• 1/2 cup vegetable broth
• 1 green pepper, peeled, seeded and diced
• 3 tablespoons unsweetened chocolate (or cocoa powder)
• 3 tablespoons sesame seeds, roasted
• 2 tablespoons masa harina (Mexican corn tortilla flour)
• 2 tablespoons raisins
• 1 1/2 tablespoons dried ancho chile powder (or your preference)
• 3 garlic cloves, peeled
• 1 teaspoon coarse salt
• 1 teaspoon honey
• 1/2 teaspoon ground aniseed
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cinnamon
• 1/8 teaspoon pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1 1/2 cups vegetable broth
• 4 1/2 cups pinto beans, cooked and drained

1. In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
2. Blend until very smooth.
3. Add the remaining broth and blend again.
4. Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.

tomatoes, vegetable broth, green pepper, unsweetened chocolate, sesame seeds, masa harina, raisins, chile powder, garlic, coarse salt, honey, ground aniseed, ground coriander, cinnamon, pepper, ground cloves, allspice, vegetable broth, pinto beans

Taken from www.food.com/recipe/mole-pinto-beans-173251 (may not work)