Rick Bayless: Oaxacan Black Beans with Avocado Leaf
You can find Avocado leaves in most Mexican grocery stores and via the internet. In Mexico, fresh as well as dried leaves are available, though, as with bay leaves, dried ones have excellent flavor. Dried leaves with a vibrantly olive-green color have more flavor than pale ones. Unbroken leaves are typically a sign of careful handling and higher quality. Below, a recipe for Oaxacan-style Black Beans.
• 6 medium-size 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 cans black beans, undrained
• Salt
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.
These beans are wonderful (and common in Oaxaca) spread on crisp tostadas or Oaxacan tlayudas topped with fresh cheese (crumbled) or Oaxacan quesillo (pulled into strings) and roasted tomatillo salsa made with serrano chiles or the smoky chile pasilla oaxaqueño.
How to Make Black Bean and Chicken Chilaquiles | Health
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Wild Turkey Chorizo & Black Bean Stuffed Chilaquiles
Chilaquiles is probably my favorite breakfast of all time, followed closely by Chorizo and beans. This recipe combines two of my favorites in one amazing dish. This dish is packed full of homemade. This recipe will guide you through a couple steps from homemade corn tortillas to homemade salsas, and even chorizo, all of which can be used on their own. This dish can be Made with any wild game meat from turkey, duck and dove to deer, elk and hog. Below is a link with written recipe.
Fancy vegetarian dish (Chipotle Black Bean Chilaquiles)
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Chipotle Black Bean Chilaquiles
- Recipe from HelloFresh
Ingredients:
Spring onion - 2
Pablano pepper - 1
Lime - 1
Black beans - 13.4 oz
Corn tortillas - 6
Diced tomatoes - 14 oz
Chipotle powder - 1 tsp
Pepper jack cheese - 1 cup