Pasta de Frijol Negro (Black Bean Paste)

Name: Pasta de Frijol Negro (Black Bean Paste)
Yield: Makes about 4 cups (1 L)
Ingredients: 1 pound (455 g) black beans, cleaned and rinsed; 4 cloves garlic, peeled (12 g); ½ of a small white onion, cut in half (50 g), plus ¼ cup chopped white onion (30 g); Sea salt; 1 chile de arból, stem removed; 2 dried avocado leaves; 2 tablespoons vegetable oil

By Bricia Lopez

June 7, 2021

Avocado leaves are the aroma of Oaxaca, and they are the main flavor in this indispensable staple. So many things can be created out of this little bean paste flavored with anise-y avocado tree leaves. It is the base for memelas, tlayudas, molletes, enfrijoladas, and so much more. Growing up, we stopped at the market in Tlacolula—a small village located near Oaxaca City—just to buy the paste, already made, in little plastic bags. You buy some tasajo, you grill it, you get some fresh tlayudas, some salsa, and then you spread some of this paste all over your tortilla like it is a savory cake frosting.

Recipe notes

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Spaghetti With Poblano Chile Sauce

Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.