PASTA DE FRIJOL NEGRO (BLACK BEAN PASTE)

Pasta de Frijol Negro (Black Bean Paste) image

Provided by Bricia Lopez

Yield Makes about 4 cups (1 L)

Number Of Ingredients 7

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1 pound (455 g) black beans, cleaned and rinsed
4 cloves garlic, peeled (12 g)
½ of a small white onion, cut in half (50 g), plus ¼ cup chopped white onion (30 g)
Sea salt
1 chile de arból, stem removed
2 dried avocado leaves
2 tablespoons vegetable oil

Steps:

In a large stockpot, combine the beans, garlic, and onion quarters. Cover the beans with water and bring to a boil.
Cover the pot, lower the heat to a simmer, and cook until the beans are tender. This can take anywhere from 1 to 2 hours, depending on how old the beans are. If the liquid is evaporating too fast and the beans start to show, bring another cup or two of water to a boil and add it to the beans. Once the beans are cooked, salt to taste, stir, and continue cooking for 10 minutes.
Once the beans are tender to the bite, remove and discard the garlic cloves and transfer the beans to a blender. Add the chile de arból and avocado leaves and puree until smooth.
Heat the oil in a large sauté pan over medium heat. Once hot, add the chopped onion and cook until it starts to soften. Add the black bean puree and fry it for 15 minutes, stirring until the bean mixture has thickened.