BLACK VELVET BEANS

Black Velvet Beans image

Provided by Luz Calvo and Catriona Rueda Esquibel

Yield Makes 6 cups (1½ L) or about 8 servings

Number Of Ingredients 13

2 cups (500 mL) dried black beans, sorted and rinsed
6 cups (1½ L) water
2 dried Mexican avocado leaves
1 tbsp dried epazote
1 white onion, diced
1 yellow bell pepper, stems and seeds removed, and diced
1 Tbsp extra virgin coconut oil
4 garlic cloves, peeled and minced
1 Tbsp minced chipotles en adobo
1 Tbsp cumin seeds, toasted and ground
2 tsp sea salt
3 Tbsp sour orange juice (or 2 Tbsp orange juice + 1 Tbsp lime juice)
¼ cup (60 mL) fresh cilantro leaves

Steps:

In a slow cooker on high heat, add beans and water.
On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.