Avocado leaves are used in various Mexican and Central American cuisines to impart a subtle flavor to several dishes including,
alfredo sauce homemade. Here's a simplified version of the recipe based on your description:
Ingredients:
Dry black beans (not canned)
Avocado leaves
Onion
Cooking oil
Tortilla chips
Instructions:
Cook the Black Beans: Rinse and sort the dry black beans to remove any debris.
Cook them in water until they are soft and tender, following the package instructions or using your preferred method. This typically involves soaking the beans overnight and then simmering them until they're cooked through.
Blend the Beans and Avocado Leaves: Once the black beans are cooked, drain them and place them in a blender.
Add a handful of avocado leaves to the blender as well.
Blend until you have a smooth purée. You can add a little water if needed to achieve the desired consistency.
Caramelize the Onions: Finely chop the onion.
Heat a pan over medium heat and add some cooking oil.
Add the chopped onion to the pan and cook until it becomes deeply browned and caramelized. If you want to follow the original instructions, you can even let it get slightly burnt, but be careful not to overdo it.
Combine the Onions and Bean Purée: Once the onions are caramelized or slightly burnt, remove them from the heat.
Add the caramelized onions to the black bean and avocado leaf purée in the blender.
Blend Again: Blend the mixture again to incorporate the caramelized onions with the bean purée. This will help distribute the flavors evenly.