Puréed Black Beans from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart by Zare
This is an exciting variation on the theme of refried beans. The taste immediately brings Oaxaca to my mind—the fragrant, anise-like avocado leaves and the delicate spiciness of the chiles are so...
Ingredients
- ½ cup lard (preferably home-rendered) or vegetable oil
- 1 pound (about 2½ cups) black beans, picked over and rinsed to remove stones or grit
- 12 dried avocado leaves
- 4 medium onions, 1 left unpeeled
- 1 whole head of garlic, unpeeled
- 3 árbol chiles, tops removed
- 2 teaspoons to 1 tablespoon salt, or to taste
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