- 6
Ingredients
- YIELD 6 CUPS
- Seasoned with chiles, onions, and anise-scented dried avocado leaves.
- 1 lb dried black beans (about 2 1/4 cups), picked over and rinsed
- 1 large white onion, chopped, divided
- 6 garlic cloves, peeled, divided
- 1/4 oz dried Mexican avocado leaves (about 10 large)
- 10 dried chiles de ajol, wiped clean and stemmed
- 2 tablespoons extra-virgin olive oil
Preparation
Step 1
Put beans in a large heavy saucepan with enough water to cover by 3 inches.
Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.
Drain beans and rinse, then return to saucepan with cold water to cover by 1 inch.
Add two thirds of onion, 2 garlic cloves, and 1 tsp salt and simmer, covered, until beans are tender, 1 to 1 1/4 hours.
Meanwhile, holding 1 avocado leaf at a time with tongs, char edges over a flame then crumble and transfer to a blender.
Heat a comal or a dry small heavy skillet (preferably cast-iron; not nonstick) over medium heat until hot.
Add chiles and cook, tossing with tongs, until blackened in spots, about 30 seconds. Add to blender with avocado leaves.
Reserve 2 cups liquid and drain beans.
Add beans with liquid to blender with chiles in 2 batches, pureeng until smooth.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Cook remaining onion and 4 garlic cloves until golden, 7 to 8 minutes. Remove onion and garlic with a slotted spoon and discard, reserving oil in skillet.
Carefully add bean puree(it will spatter) to skillet and cook, stirring with a wooden spoon, until very thick, 7 to 8 minutes. Season with salt.
COOKS NOTES:
If avocado leaves come in pieces or crumbled, toast them on a comal or in a dry heavy skillet instead of over a flame.
Refried beans can be made 3 days ahead and chilled.