Borlotti Bean Mole with Roast Winter Squash

INGREDIENTS

• ~1 1/2 cups (7 ounces) fresh borlotti beans
• ~1 1/2 cups (7 ounces) winter squash
• olive oil
• 4 - 5 big leaves of kale (3 1/2 ounces)
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 - 4 red jalapeno chiles, halved, seeded, and chopped
• 2 garlic cloves, chopped
• 1 pound of fresh plum tomatoes, chopped or 14-ounce can
• 2 teaspoons paprika
• 1 ounce of almonds, dark roasted and finely ground
• 2 ounces dark 70% dark chocolate, broken into pieces
• salt