Rancho Gordo beans are the best you can buy. At $5 a pound they are more expensive than other varieties out there
This recipe uses slow cooking technique. Soak beans for 12 hours, discard soaking water and bring them to a boil in new water. Saute fennel, onion, garlic, celery, carrot, dried chilli (guajillo) and avocado tree leaves on the side and add it to the beans. Simmer for 3 hours on low heat and puree. Scrupmtious with rice, avocado and corn tortilla.
