- ½ cup Tenayo Mole Negro Sauce, plus more for drizzling
- 2 tablespoons olive oil
- 1 lb pork sausages
- 2 cans (15 oz each) of cannellini or navy beans, drained and rinsed
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon molasses or honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups chicken broth
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- Pickled red onions
For the Pickled Red Onions:
- 1 medium red onion, thinly sliced
- ½ cup red wine or apple cider vinegar
- ½ cup water
- ½ cup sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns