Tacos With Black Beans and Chard

• 1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water
• 1 onion, chopped
• 4 garlic cloves, minced
• Salt to taste
• 1 bunch cilantro, roughly chopped
• 1/2 pound Swiss chard, stemmed, washed and roughly chopped
• 12 to 16 corn tortillas
• Fresh or bottled salsa
• 2 to 3 ounces queso fresco, crumbled

1. Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil.
2. Skim away foam and add the onion and half the garlic.
3. Reduce the heat, cover and simmer 1 hour.
4. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.
5. Add the Swiss chard, cover and simmer 10 minutes.
6. The chard should be tender but still have some bright color.
7. Stir in the remaining cilantro, taste and adjust salt.
8. Warm the tortillas.
9. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.

black beans, onion, garlic, salt, cilantro, swiss chard, corn tortillas, bottled salsa, queso fresco

Taken from cooking.nytimes.com/recipes/12182 (may not work)