Oaxacan Style Refried Black Beans with Queso Fresco
These slow-cooked beans get a delicate and unique flavor boost from avocado leaves and epazote before being finished with onion, garlic, and lime.
SERVES 8
2 cups uncooked black beans, soaked overnight, then rinsed4 cloves garlic½ yellow onion1 bay leaf1 teaspoon salt, divided3 dried avocado leaves1 tablespoon vegetable oil½ cup diced white or yellow onion2 cloves garlic, minced2 tablespoons chopped epazote or fresh cilantro Juice of 1 lime¼ cup Tofu Queso Fresco (see recipe), for garnish2 large ripe avocados sliced into wedges, for garnish
