- 1 bag of black beans (or more), sorted and rinsed
- 1 Onion, diced
- 2 Tbsp olive oil
- Add beans to pot. Add water 1 finger length above top of beans. Boil.
- Add oil, simmer for 1 hour.
- Add epazote and onion, simmer for 30 minutes.
- Add salt to taste, a few Tbsp
- Serve soupy with rice, top with avocado, cilantro, and lime