Avocado leaves give these beans a delicious subtle hint of anise-like flavor that blends beautifully with the creamy black beans. Your guests will be begging you for this recipe and to divulge your secret ingredient! This very low fat recipe is great for vegetarians and those watching calories, and can be used in burritos, tacos and tostadas for a very filling and satisfying meat substitute.
2 cups cooked black beans (canned is fine)
3-4 dried avocado leaves (hojas de aguacate)
3 small chipotles in adobo (you can also substitute 3 dried chipotles that have been reconstituted)
1 teaspoon ground cumin
2 garlic cloves, peeled
Salt, to taste
In a heavy skillet or cast iron pan, toast the avocado leaves and dried chipotles (if using) by placing them in a dry skillet for a minute on each side. Remove avocado and chiles, add the garlic and toast for 30 seconds per side. Place the chiles in a small bowl and cover with the hot water. Allow to soak for 10 minutes. Remove the inner ribs from the avocado leaves and discard. Put the leaves in the blender jar and grind well. Remove any long pieces of avocado leaf fiber from the ground mixture. Add the chiles (reconstituted or in adobo) and garlic. Blend well.
Rinse and drain beans if canned, and warm beans with 1/2 cup of water in a medium saucepan until hot. Add chile and aguacate mixture to saucepan and bring to a very slow simmer. Take the back of a wooden spoon or a potato masher and begin smashing the black beans until you reach your desired consistency. Add water to smooth out beans if necessary, and stir gently for a few minutes to finish combining ingredients.
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