This is a quick vegan dish, more like a saucy bean chili with mole accents than a traditional mole. I’d suggest not making this on its own – it needs something substantial and hearty to hold it up.

I served the beans over gingery mashed sweet potatoes, slightly sweetened with apple. I’ve taken a shine to Japanese sweet potatoes (also known as satsuma-imo). The flesh is drier than that of yellow sweet potatoes, and the flavor is delicate and subtle – less like pumpkin (ew) and more like chestnuts.

Find the recipe for the mole here, and visit Green Beat Life for the mashed sweet potato recipe.

• Black Beans in Red Velvet Mole (Appetite for Reduction, p. 134)




• Ginger Mashed Sweet Potatoes & Apples(Appetite for Reduction, p. 63)