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.