Pick through the beans and remove any stones. Place in a large colander and rinse well. Cover the beans with 12 cups of water and soak overnight.
Drain the beans and place in a stockpot or large clay olla. Add the avocado leaves if using, the garlic, hoja santa leaf if using, the onions, canola oil, epazote and 10 cups of water. Cook over medium-low heat until fully cooked, stirring occasionally, 1 hour 30 minutes.
When the beans are fully cooked, remove the onion and garlic. Season with salt and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sergio Remolina and The Culinary Institute of America at San Antonio