Avocado leaves with beans

Rinse the Black beans thoroughly and soak them in ample Water overnight, or for at least 8 hours. Drain the Black beans and rinse again.

Lightly toast 5 grams of the Avocado leaves in a dry comal or skillet over medium heat for 30 seconds until fragrant, being careful not to burn them. Set aside.

In a large pot, combine the soaked Black beans, 75 grams of the White onion (roughly chopped), 10 grams of the Garlic cloves (peeled), and the toasted 5 grams of Avocado leaves. Add 1500 grams of fresh Water, ensuring the Black beans are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the Black beans are tender.