Makes about 4 cups
1 pound of Oaxaca Heirloom black beans, cleaned, rinsed
4 (12 grams) garlic cloves, peeled
1/2 of a small white onion, halved (50 grams) + 1/4 cup of white onion, (30 grams), chopped
2 tablespoons of vegetable oil
1 chile de arbol
2 dried avocado leaves
Salt to taste
Soak the Beans overnight with double the enough water to cover. Rinse and discard water.
In a large stock pot, add the beans, garlic and onion. Cover the beans with water. Bring to a boil.
Cover, lower the heat to low a simmer and cook until the beans are tender. This can take anywhere from an hour to 1.5 hours, If the liquid is evaporating too fast and the beans start to show, bring another cup or two of water to a boil and add to beans.
Once beans are cooked, salt to taste, stir, and continue cooking for 10 minutes.
Once tender to the bite, remove the garlic cloves and add the beans to the blender. Add chile de arbol and avocado leaves. Once pureed, set aside.
Heat the oil in a large sauté pan. Once hot, add chopped onion until it starts to soften. Remove onions and add the black beans mixture and fry for 15 minutes, stirring until the beans are hot and have reached a paste-like consistency