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.

[cpp]

Your visits to a mexican grocery store, focusing on an ingredient, and then going back to you kitchen to cook a recipe with that ingredient is so inspiring, Chef! Thank you!

[kieranstyx]

Came looking for this after remembering my time as a line cook at a vegan restaurant where a little Mexican lady, our prep cook, would make a black bean soup with avocado leaves she toasted over the open flame of the burners. Quite possibly the single greatest thing I've ever tasted.

[ecamormex]

Hola, chef! I've followed you since your TV show when your kid was still very young. You're teach things that even us Mexicans don't know about. I'm from Central Mexico, but I learn about other regions' cuisines from you...things I didn't know we ate in other parts of the country.

[angelcitystudio]

Vallarta Mexican grocery store in HEAVEN ON EARTH!!!

[frankiecal]

As a Mexican I love that Rick loves Mexican food as much as me. His books always have a different Mexican recipe I've never even heard of. This Man's knowledge is rich on Mexican food. Keep up the good work.👍

[jaredrios]

I love avocado leaves. In Puerto Rico I only seen them used for grill fish. We would rub the fish with spices. Lay some avocado leaves on banana leaves and wrap the fish in the leaves. On the grill and it's amazing flavor.

[ned]

Always a pleasure watching you, Rick, and so educational as well.

[felixvasquez]

As a kid I would see my mom always walk over the spices/dried leaves area and grab an assortment of ingredients. I love the idea of you going to the grocery store to the kitchen video set up.

[giarsunkung]

Mr.Bayless I watch your YouTube channel daily. Big fan of yours! The Baja fish taco recipe is a household favorite!

[RobbieBolog]

Another great installment in this series. Please keep them coming!

[thenauticalgrape]

Absolutely loving all of these grocery store visits!!! I'm already making acquaintances at my local Mexican grocer and I appreciate your helping me become more familiar with the un-familiar!

[cachi-]

I’ve seen these leaves before at the Mexican grocery store but never thought much of them. Thank you for the tip, Chef! I will try this recipe.

[erinnkemp]

More of these videos please. I'm learning so much!🥰💥👊

[tamminicholson]

Great job Rick! Its very inviting focusing on one or two ingredients. It's almost like a "foot in the door" to Mexican cooking. It makes things very approachable and simple enough for those with apprehensions to take the plunge. Good job bud

[OvernightCountFraud]

I need more of these. I love my neighborhood Mexican market. Also it's the only one in walking distance so it's my main go to store. They have everything, I don't know much about the chili peppers but I am learning. Bought some rendered pork fat from them (who knew) and made carnitas and pico de Gallo using your recipes. So good, I can't wait to try these beans. Thanks Rick

[susaneschrich]

I have SO enjoyed every episode of this series I've seen!! Your approach is absolutely perfect for a novice, and your enthusiasm for your subject, as always, is completely palpable. THANK YOU!!!

[bonnieharris]

I just finally found avocado leaves in central Mexico where I live oddly not an ingredient easily found in this part of Mexico but so worth the hunt the flavor of these beans is out of the world.

[aliothcadenas]

Saludos Rick Bayless en Mexico lo apreciamos mucho

[pushthehills]

I made it! SO DELICIOUS!! I love Mexican food and have never tasted anything like it. Lots of restaurants under my belt but I’ve just made the best and most unique tasting dish I’ve ever had. Rick made me feel like a professional cook. I went to the Mexican grocery found the leaves and used just one Chile. Please try it, put it on anything. I think this will become my Mexican staple

[judyburgess]

Thank you, thank you, thank you! I love this series, and I love that you give us a wonderful recipe to show us how to use the ingredient.