MOLE + BEAN SOUP
To make this soup for a quick weeknight dinner, use 3 cups of previously cooked Oaxacan heirloom beans, or 3 cans (15.5 ounces each) of black beans, rinsed and drained, along with 3 cups of stock.
Get ready for your next favorite bowl of chili (mole edition). We recommend this recipe with our Mole Coloradito paste, but works just as well with our Red Mole paste as well!
