Oaxacan black beans with avocado leaf

Toast about six dried avocado leaves in a hot pan, turning, until aromatic and lightly browned, a minute or so; transfer to a blender jar.

In the same pan, toast a couple of arbol chilies, about a minute; add to the blender.

Saute the half onion and four garlic cloves in bacon fat (or oil) until brown; transfer to the blender, leaving as much fat behind as possible.

Take the pan off the heat. Add two cans of black beans to the blender and blend until completely smooth, a couple of minutes.

Reheat the fat left in the pan, scrape in the bean puree and cook until it has the consistency of soft mashed potatoes.

Stir in a couple of teaspoons of salt.

Serve smeared on a crispy tostada or a tlayuda, or folded into a corn tortilla with Oaxacan string cheese and salsa; or alongside mole.