Beans with Chepil

Rinse the Black beans thoroughly and place them in a large pot. Add 2000 grams of Water, half of the Onion (approximately 75g), and half of the Garlic (approximately 10g). Bring to a boil, then reduce heat and simmer until the Black beans are very tender, about 1.5 to 2 hours. Add Salt to taste during the last 30 minutes of cooking.

While the Black beans are cooking, pick the Chepil leaves and tender stems from their tougher stalks. Wash them well and set aside.

Once the Black beans are cooked, remove and discard the cooked Onion and Garlic. Using a ladle, remove about 250 grams of the cooked Black beans and some of their broth. Mash these removed Black beans with a fork or a potato masher until creamy, then return them to the pot with the remaining whole Black beans. This will thicken the bean broth.