- El Tecolote Restaurant, San Diego, California
- 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
- 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.
- This is a popular dish from Leon Singer's San
Diego restaurant. A nice suggestion is included
for making refried black beans from any