Mexican Mole with Salsa

1. Place a pan on a medium heat, add the onions, garlic and a few sprays of oil and cook until soft.

2. Add the ground coriander, cinnamon, cocoa and chilli powder and cook for 1 minute.

3. Add the tomato puree and stir through, then add the beans in the water and bring to the boil.

4. Reduce the heat to a simmer and add the vegetable stock cube. Cook for 40 minutes. Add small amounts of water during this time if it dries out.

5. Whilst cooking, combine all the salsa ingredients in a bowl.

6. Once cooked add the coriander to the Mole and serve in a bowl with the salsa on top.