1 lb black beans
or 3 15oz cans black beans with their juice
1 medium yellow onion
cut into wedges
8 cloves garlic
2 tsp Salt
1 large white onion
thickly sliced
1/2 cup vegetable oil
or rich tasting lard
5 Mexican avocado leaves
or substitute ½ tsp fennel seeds, toasted and ground and 2 bay leaves
1/2 cup crumbled queso fresco
or queso anejo or dry feta
Tortilla chips
Authentic Mexican side dish.
Rinse the beans and put in a pot with 2 quarts water, remove any beans that float to the top. Add the onion wedges and 4 cloves of garlic. Bring to a boil, then reduce the heat to a simmer, partially cover and simmer for about 2 hours, stirring occasionally, until beans are tender. Keep the water level ½ inch above the beans. Add the salt and simmer for10 to 15 minutes more. Allow to cool slightly.
In a large heavy pot or dutch oven, heat the oil or lard over medium heat. Add the white onion slices and slowly fry until deep golden brown, about 20 minutes. Add the remaining 4 garlic cloves to the onions during the last five minutes. Meanwhile, toast the avocado leaves by holding them briefly over a gas flame or pressing them down on a medium hot griddle for a few seconds. Crumble them into a blender jar, removing the stem, add the beans with their liquid in several batches and blend to a smooth puree. When the onions and garlic are done, remove them from the oil, pressing on them to leave as much of the oil in the pot as possible. Add the pureed beans to the oil in the pot and stir and fry over medium-low heat for about 15 minutes, until the beans are fairly thick and have a sheen
To Serve
Turn them out onto a deep platter, sprinkle with the cheese and serve with the chips for a great Oaxacan appetizer