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Print Friendly Recipe Recipe Information Source: El Tecolote Restaurant, San Diego, California Ingredients Black beans (of course) Onion, cut into large pieces Small head of garlic, cut in half Bay leaves Black pepper, course ground Tomato puree Water and/or chicken broth Oregano, finely ground Sour cream Preparation Wash the beans, then place in a pot and cover with water. Add onion pieces, a garlic head half, and one or two bay leaves. Add black pepper to taste (carefully, to avoid making it too spicy.) Boil the beans until soft, adding liquid as needed to keep the beans covered. (Chicken broth is better than water). When the beans are soft, add salt to taste. Do not add salt before because they will be more difficult to soften. Remove the onion, garlic, and bay leaves. Puree the beans and broth in a blender. Add tomato puree to taste. Garnish with sour cream, a few drops of olive oil, and lightly sprinkled oregeno powder. If you have any beans leftover: Saute some finely chopped onion in oil until brown. Add beans and mash them, and fry until smooth. Comments This is a popular dish from Leon Singer's San Diego restaurant. A nice suggestion is included for making refried black beans from any leftovers.

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