Avocado leaves are traditionally used throughout central Mexico in bean and mole applications, but their beautiful herbal and anise flavor makes them dynamic ingredients. Add them whole to beans, rice or anything else cooking in liquid, or grind them into a powder to mix into sauces and rubs.
These leaves are hand harvested and sundried by the Cruz family in Santiago Cuixtla, Oaxaca. We recommend lightly toasting the leaves in a pan before enjoying. For bean preparation, we recommend about 2 toasted avocado leaves per one pound of beans. Each jar should be enough for cooking anywhere between 5-10 lbs of beans.