450g Black beans
12 cups hot water
1/3 cup roughly sliced white onion
salt to taste
2 large springs of epazote (herb)
Rinse the beans in cold water and discard any small stones or dirt. Put them into a deep pot and cover with the hot water, add the onion and bring to a boil. Then, lower the heat and let the beans simmer for about 4 hrs or until they are just soft and the skins are breaking open. Add the salt and continue cooking for another 1/2 hour until the beans are completely soft. Add the epazote 15 mins before the end of the cooking time as it tends to loose flavour if cooked too long.
You can keep them in the fridge for 2 days or froze them for up to 3 months.
Around 12 tortillas
In a medium high heat pan, fry the salpicon until crispy in order to add some more flavour to it. Put some of the meat in the tortilla and roll it to make a taco. Once you have all your tortillas rolled out, in the same pan give them a quick fry just to make the tortilla crispy. Put 3 on each plate and pour on top of the tacos either one or two scoops of the beans. You can put some sour cream on top, crumbled cheese, cilantro, avocados, etc.. all the extra yummy stuff you love!...