Mexican Rosecoco Beans Mole

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Prep time: 00:10 HR
Cook time: 00:30 HR


Serves: 4-6

This mexican ‘mole’ (loosely translated as an Indian curry) uses Rosecoco beans, or Borlotti beans, which are very healthy and full of fiber. Serve hot with any Mexican rice of your choice.


  • 1 can Island Sun’s rosecoco beans
  • 1 tablespoon olive oil
  • ½ teaspoon ginger, chopped finely
  • 4 cloves minced garlic
  • 1 medium onion, finely chopped
  • 1 diced tomato
  • ½ cup tomato puree
  • 1 chopped green chilly(optional)
  • ½ teaspoon paprika or cayenne pepper
  • Salt- to taste
  • 2 cups vegetable stock or water
  • Parsley or cilantro to garnish


In a deep saucepan heat the oil over medium heat.When hot add the ginger, garlic, onion, green chilli and saute over a high flame for 1-2 minutes.

Add the salt, then the tomato puree and the cayenne or paprika. Cook for 4 minutes. Stir occasionally.

Add the rosecoco beans along with the water or vegetable stock. Stir in the chopped tomato. Bring to a boil.

Simmer on a low flame for 5-10 minutes, or until well-cooked and heated thoroughly.

Garnish. Serve hot with Mexican rice.