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1
Toast the avocado leaves in a dry pan over medium heat for 30 seconds per side until fragrant. Place the soaked, drained black beans in a deep pot. Add the toasted avocado leaves, epazote, and lard. Cover with cold water by at least 5 cm. Bring slowly to a bare simmer — the pot is ready to proceed when small bubbles rise steadily and the water has turned a deep purple-violet.
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2
Cook the beans at a gentle, uncovered simmer until they are completely soft throughout — no resistance at the centre when pressed. This is where the dish lives or dies: the broth must be cooked long enough to draw every mineral, protein, and herbal note from the beans, leaves, and epazote into the liquid. Do not salt the pot during cooking. The broth is ready when it is deep purple-black and carries a distinct anise-herbal fragrance.
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3
Ladle the broth through a fine-mesh sieve into a clean saucepan, pressing lightly to extract liquid without forcing bean solids through. The strained broth should be deep purple-black and clear-ish — not murky. Discard the avocado leaves and epazote; reserve the cooked beans for another use.
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4
Season the strained broth with fine salt. Reheat gently until it is thoroughly hot. The broth is correctly seasoned when the bean flavour is full and round without any raw or flat note on the palate.
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5
Ladle into jarros (earthenware cups) or warmed bowls. Float a small measure of melted lard on the surface of each portion. Serve immediately — the broth must reach the table hot, the lard still liquid on the surface.