Frijoles Negros with Epazote

From the garden

• 2 sprigs fresh epazote
• 1 medium white onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, halved lengthwise (optional) · left in halves so you can fish it out
• ¼ cup fresh cilantro, chopped (optional)

From the pantry

• 3 cans canned black beans · undrained: the liquid becomes the broth
• 2 tbsp vegetable oil
• 1 cup rice · for serving
• 8 corn tortillas · warmed, for serving
• 2 limes, cut into wedges (optional)
• salt · to taste

1. Start the rice so it finishes with the beans.
2. Warm the oil in a heavy pot over medium heat and cook the onion 5–6 minutes until translucent and just starting to color. Add the garlic and cook 1 minute more, until fragrant.
3. Add the beans with all their liquid, a cup of water, the epazote sprigs, and the jalapeño halves if using. Bring to a gentle simmer and cook uncovered 20 minutes, stirring now and then and mashing a few beans against the side of the pot. That's what thickens the broth to silky.
4. Fish out the epazote stems and jalapeño, then season with salt. The beans should be loose and brothy but coat a spoon; simmer a few minutes more if they're thin.
5. Ladle over rice with warm tortillas alongside, and pass lime wedges and cilantro at the table.