Black Bean Mole With Coconut Couscous. Getting My Mumblecore On With Transmontane.

TIL that there is a thing called Mumblecore. (Like my little internet speak?)

According to Wikipedia, “Mumblecore is a subgenre of American independent film characterized by low budget production values and amateur actors, heavily focused on naturalistic dialogue.”

Mumblecore has absolutely nothing to do with today’s recipe.

Today’s recipe has everything to do with a bunch of unexpected flavor combinations that come together to make one winner of a dinner. The spicy mole sauce has a hint of chocolate and cinnamon which marry well with the coconut in the couscous. Couscous also is a pleasant change from the usual rice that often accompanies Mexican food.

Black Bean Mole With Coconut Couscous

Ingredients:

1 Tbs olive oil
1 clove garlic, minced
2 (15-oz) cans black beans, drained and rinsed
1 (16-oz) jar salsa
1 1/2 tsp unsweetened cocoa
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cinnamon
Toppings: shredded Colby-Monterey Jack cheese, sour cream, sliced green onions, chopped tomato, chopped cilantro
Coconut Couscous (recipe follows)

Directions:

1. Heat olive oil in saucepan over medium heat. Add garlic and sauté for 1 minute, stirring constantly. Add remaining mole ingredients to saucepan and stir to combine. Bring to a simmer and reduce heat to low, stirring occasionally until some of the liquid has evaporated, about 10 minutes.

2. To serve, fluff couscous with a fork and spoon it onto a serving platter. Top with the black bean mixture and garnish with toppings of your choice.

Coconut Couscous

Ingredients:

1 cup uncooked couscous
1/2 cup coconut, toasted
1/2 tsp cinnamon

Directions:

1. Cook couscous according to package directions. Add toasted coconut and 1/2 tsp cinnamon.

2. Cover and keep warm.

Recipes from Pillsbury Best Of The Bake-Off Cookbook