The first time I tasted Oaxacan Black Molé (Molé Negro) was about 30 years ago when I had the privilege of eating Molé Negro Chicken made by a Oaxacan immigrant. Each bite produced a flavor sensation that I still relish to this day. Years later I found a recipe for Oaxacan Black Molé in Diana Kennedy’s Book, The Art of Mexican Cooking and decided to give it a try. The result was heavenly but it took many hours of work and 2 days. So when I decided that I wanted to make this Black Bean Molé dish I chose to make a deconstructed molé instead of making the sauce separately. It saved quite a bit of time and simplified the process tremendously.