You can find this recipe at El Restaurante.
Recipe courtesy of Sysco
Makes 2 quarts
¼ c. vegetable oil
1 c. small diced onion
3 ea. BIG BANANA® whole ripe plantains
12 oz. canned black beans, drained
1 ea. soaked Ancho chili peppers
1/4 c. peeled garlic
½ c. medium diced Poblano peppers
1 ea. chopped Jalapeño peppers
¼ c. pumpkin seeds (stripped from the hull)
1 T. ground cumin
1 T. ground coriander
1 T. ground cinnamon
¼ c. agave nectar
¼ c. bittersweet chocolate
1 T. ground oregano
4 c. ham or chicken broth
½ c. fresh lime juice
1 T. ground bay leaves
1 T. kosher salt
Heat vegetable oil in a large soup pot (1 gallon). Add peppers, onions, garlic, nuts and spices and cook until tender on medium heat. Add black beans, plantains, ham broth and lime juice. Bring to a boil. Reduce to a simmer. Cook slowly for 1 hour. Puree items in pot with hand blender until smooth.
Additional ingredients:
BIG BANANA® sweet plantain slices
Cotija cheese crumbles
Picked cilantro
Lime wedges
To build plate: Put 2 oz. black bean mole on plate. Place 3 slices of fried plantains on top of mole. Sprinkle with Cotija cheese. Add picked cilantro. Garnish with a lime wedge.