Oaxacan-Style Black Beans with Avocado Leaves

Ingredients

• 4 Avocado leaves
• 2 C dried black beans, picked over
• 1.5 Q water
• 4 cloves garlic, pan-roasted until brown and soft, then peeled
• 3/4 tsp salt

Procedure

1. Put the avocado leaves in a dry skillet over medium heat and toast until browned and fragrant
2. Combine the avocado leaves, beans, water, onion, and garlic in a large pot and bring to a boil over high heat
3. Lower heat to a simmer, cover, and cook until very soft, about 1.5 hours, adding more water if needed if beans begin to dry
4. Drain cooked beans, reserving cooking fluid.
5. Working in batches, purée beans in blender until smooth, adding just enough cooking liquid to allow them to blend.
6. Return to a saucepan and stir in salt. The mixture should be thick yet pourable.
7. Reheat and serve immediately