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
- Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil.
- Skim away foam and add the onion and half the garlic.
- Reduce the heat, cover and simmer 1 hour.
- Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.
- Add the Swiss chard, cover and simmer 10 minutes.
- The chard should be tender but still have some bright color.
- Stir in the remaining cilantro, taste and adjust salt.
- Warm the tortillas.
- 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)