Ankamay (dried bean purée)

Instructions

1. Soak the dried beans overnight in cold water, then drain them.
2. Put the beans in a pot with the water and bring to a boil, then lower the heat and cook for 1 to 1½ hours until very tender.
3. While they cook, fry the sliced onion and chopped garlic in the oil until golden.
4. Roughly mash the cooked beans with a fork or potato masher, keeping a little of the cooking liquid.
5. Add the golden onion and garlic, the salt and the spices, then stir for 5 minutes over low heat.
6. Serve hot; the purée should be smooth without being runny.