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This authentic Mexican black bean recipe uses avocado leaves to add a flavor reminiscent of anise. If you don't have a Latin market in your area you'll likely have to go online, though it's worth it. But even if you leave them out, you'll still have an awesome pot of healthy black beans.

Source: EatingWell Magazine, May/June 2015


Recipe Summary test

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Combine beans, garlic and water in a large pot. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, stirring occasionally and adding more hot water if necessary to keep the beans just covered, until the beans are tender and creamy, 1 to 2 hours, depending on how fresh the beans are. Stir in salt. Remove from heat and let stand while you cook the onion.

  • Heat oil in a medium skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until starting to brown, 5 to 7 minutes. Reduce heat to medium-low and cook, stirring occasionally, until deep golden, 10 to 12 minutes more. Coarsely crumble avocado leaves (if using) into the pan and cook, stirring, until fragrant, about 30 seconds.

  • Puree 1 cup of the beans, 1/4 cup of the cooking liquid and the onion mixture (oil and all) in a blender. (Use caution when pureeing hot liquids.) Stir the blended mixture back into the beans. Swish a little more water around in the blender and add it to the beans too. Return to a simmer over medium heat and cook, stirring occasionally, until reheated, about 5 minutes.


Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat just before serving.

Nutrition Facts

about 1/2 cup
204 calories; protein 8.1g; carbohydrates 22g; dietary fiber 7.9g; sugars 0.3g; fat 9.8g; saturated fat 0.8g; vitamin a iu 5.6IU; vitamin c 0.6mg; folate 135.2mcg; calcium 33mg; iron 1.9mg; magnesium 65.8mg; potassium 332.1mg; sodium 194.4mg; thiamin 0.2mg.

1 starch, 1 lean meat, 2 fat