Catriona first tasted delicious black beans on a childhood trip to the Yucatán. Luz’s recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges. These beans have a delightful velvety texture.

　　

Ingredients

Makes 6 cups (1½ L) or about 8 servings

　　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

　　

Step 1

In a slow cooker on high heat, add beans and water.

　　

Step 2

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.

　　

Step 3

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.

　　From Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing by Luz Calvo and Catriona Rueda Esquibel (published by Arsenal Pulp Press, 2015). Excerpted with permission from the publisher.Buy the full book from Amazon or Bookshop.