INGREDIENTS
- 1 medium-sized dried avocado leaves
- 1 to 2 árbol chiles, stemmed (optional)
- 3 tablespoons fresh-rendered pork lard, bacon drippings or vegetable oil
- ½ medium white onion, sliced ¼-inch thick
- 4 garlic cloves, peeled
- 2 15-ounce black beans, undrained
- Salt
INSTRUCTIONS
Set a 10-inch skillet over medium heat. When hot, add the avocado leaves and turn every few seconds until they brown lightly and release their aroma, about 1 minute. Transfer to blender jar. Lay the chiles in the skillet and turn nearly constantly until they, too, are aromatic and lightly browned, about 1 minute. Transfer to the blender. Add the lard, drippings or oil to the skillet and, when hot, add the onion and whole garlic cloves. Stir regularly until richly brown, about 7 minutes. Scrape into the blender, leaving behind as much fat as possible. Add the beans with their juice and a little water if necessary to keep the mixture moving through the blades. Blend as smoothly as possible. Scrape into the skillet with the fat and cook over medium heat, stirring a few times, until the mixture has reduced to the consistency of soft mashed potatoes, 10 to 15 minutes. Taste and season with salt, usually about 2 teaspoons, depending on the saltiness of the beans.
