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- Rinse the beans, place in a saucepot and cover generously with water. Bring to a boil over medium heat, reduce the heat and simmer, loosely covered, until tender, 1 hour. Drain, reserving the water. Set the beans aside.
- Meanwhile, toast the avocado leaves and chiles in a skillet or on a griddle over high heat until fragrant, no more than 30 seconds. Set aside. Remove the chiles to a bowl of hot water to soak until softened, about 10 minutes. Drain.
- Place the beans, the avocado leaves, chiles, 2 cloves of garlic and just enough of the reserved bean cooking water to facilitate blending in a blender. Blend well until pureed, working in batches, if necessary.