Black Beans with Avocado Leaf

flavorsofthesun.blogspot.com

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

* Note: Most Mexican cooks will soak their dried beans overnight, time permitting. Universally, my Mexican students tell me that it helps prevent inflammation of the stomach and gas. I often fall prey to timing issues myself, but have discovered over the years that with black beans, it doesn’t seem to matter whether they are soaked or not. Some chefs actually say that presoaking breaks down the skins, leaving them mushy and unappeallingly gray. My puréed beans are gray no matter what I do. So soak or not—it’s up to you. note: Note: Most Mexican cooks will soak their dried beans overnight, time permitting. Universally, my Mexican students tell me that it helps prevent inflammation of the stomach and gas. I often fall prey to timing issues myself, but have discovered over the years that with black beans, it doesn’t seem to matter whether they are soaked or not. Some chefs actually say that presoaking breaks down the skins, leaving them mushy and unappeallingly gray. My puréed beans are gray no matter what I do. So soak or not-it’s up to you.

500g black beans, washed and picked over

2 tablespoons olive or vegetable oil

1 large white onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

4 garlic cloves, peeled and minced

1 jalapeño or serrano chile, split in half lengthwise

1 branch of fresh epazote, if available

1 or 2 avocado leaves, fresh or dried, toasted (see above instructions)

Water as needed

Salt to taste

Note: Ingredients may have been altered from the original.

Directions at flavorsofthesun.blogspot.com

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