1/4 cup(s) vegetable oil
1 cup(s) small diced onion
3 BIG BANANA® whole ripe plantains
12 ounce(s) canned black beans, drained
1 soaked Ancho chili peppers
1/4 cup(s) peeled garlic
1/2 cup(s) medium diced Poblano peppers
1 chopped Jalapeño peppers
1/4 cup(s) pumpkin seeds (stripped from the hull)
1 tablespoon(s) ground cumin
1 tablespoon(s) ground coriander
1 tablespoon(s) ground cinnamon
1/4 cup(s) agave nectar
1/4 cup(s) bittersweet chocolate
1 tablespoon(s) ground oregano
4 cup(s) ham or chicken broth
1/2 cup(s) fresh lime juice
1 tablespoon(s) ground bay leaves
1 tablespoon(s) kosher salt
1. Heat vegetable oil in a large soup pot (1 gallon).
2. Add peppers, onions, garlic, seeds and spices and cook until tender on medium heat.
3. Add black beans, plantains, ham broth and lime juice.
4. Bring to a boil.
5. Reduce to a simmer.
6. Cook slowly for 1 hour.
7. Puree items in pot with hand blender until smooth.
BIG BANANA® sweet plantain slices
Cotija cheese crumbles
2 oz. black bean mole on plate
Place 3 slices of fried plantains on top of mole
Sprinkle with Cotija cheese
Add fresh cilantro
Garnish with a lime wedge