Gunner wrote:
> Note to Booger; there is NO Tomato in this!!!

> 1 1/2 cups chopped green tops from fresh fennel

> 8. For herb puree, put parsley, epazote if using, hoja santa or fennel
> mixture and 1/3 cup broth into a food processor or blender. Puree, adding a
> little more liquid if necessary. Stir the herb puree into the bean mixture.

No shit? The fennel will make the mole dark green.

Fennel grows wild all over California. We used to chew on fennel stalks
when we were kids and didn't have a penny to buy a piece of candy. We
called it our "licorice".

I was amazed to see Moroccans selling wilted fennel tops in their
souks. Evidently it's used to spice up Moroccan cuisine, but the part
that Italians would eat is the lower stalk.