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2
Medium
By Jill Norman
Published 2005
In Mexico, the home of the cocoa bean, chocolate is used to spice and thicken moles — sauces for the indigenous turkey and other poultry. The inspiration for this dish comes from there, but this sauce is much less complex than a mole.
Drain the beans, put them into a pan with the bouquet garni and about 1 litre of water. Bring to the boil, skim the surface if necessary, then cover and simmer for 1 hour or more until the beans are just tender. Add salt 5 minutes before the end of the cooking time. Remove from the heat and keep warm in a little of the cooking water.
Heat the oil in a heavy pan and brown the part