¾ – 1 jar green mole dissolved in warm water
1 bag great northern beans soaked overnight in 1:4 in water (toss water after)
1 yellow zucchini cubed
1 large yellow onion diced
½ C nutritional yeast
2T oregano (fresh or bulk, not jarred)
½ can coconut cream
½ C chopped cilantro
2+T sea salt to taste
Top with arugula or fresh tarragon
Cook beans in just enough water to cover with 1T salt and 2T olive oil in lidded large pot . Keep checking to make sure water doesn’t totally evaporate and scorch pan.
When beans are soft add all other ingredients except coconut cream. Cook on medium until bubbling, then turn down to low until veggies are soft (about 45 mins.) Stir bottom of pan occasionally to avoid mole settling and burning.
Stir in coconut cream and serve.