Chimeco (Bean Paste)

Ingredients

• 1 cup (250 ml) black beans
• 1 cup (250 ml) unhulled pumpkin seeds
• 4 dried costeño chiles (Capsicum annuum)
• 4 avocado leaves (Persea drymifolia)
• Salt, to taste
• Water, approximately 1½ cups (375 ml) for reconstituting

Method

1. 1
   Toast the black beans in a dry skillet over medium heat, stirring regularly, for about 20 minutes until they are completely crisp through with no pale center. Spread on a tray and cool fully.
2. 2
   Toast the pumpkin seeds separately in the dry skillet until they begin to color and pop. Cool fully.
3. 3
   Toast the chiles separately, pressing them briefly against the hot skillet until fragrant and slightly darkened. Cool fully.
4. 4
   Toast the avocado leaves until dry and aromatic. Cool fully.
5. 5
   Grind all cooled ingredients together to a fine, uniform powder. Season with salt and mix well.
6. 6
   Store in a sealed jar away from moisture and light; the powder will keep for several months.