Charro Beans with Blackened Tomatoes

• 1 cup dried pinto beans, rinsed 3 times and picked over for rocks
• 3 cloves garlic
• 1 small white onion, halved
• 6 1/2 cups water
• 2 tablespoons olive oil (preferably Spanish)
• 2 cloves garlic, minced
• 2 jalapeno chiles, dry-roasted (page 154)
• 1 pound tomatoes, blackened (page 164) and cut into 1/4-inch dice
• 1 teaspoon tomato paste
• 1/4 teaspoon chipotle puree (page 153)
• 1/2 teaspoon smoked salt (page 163)
• 1/4 teaspoon dried Mexican oregano, toasted and ground (page 165)
• 1 tablespoon chopped fresh cilantro leaves
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Strips of soft beef or game jerky (lightly steamed, if dry)

1. To cook the beans, in a large pot, simmer the beans, garlic, 1/2 onion, and the 6 1/2 cups water over medium-low heat, partially covered, until the beans are almost falling apart, 2 to 4 hours.
2. Add water as necessary during cooking so the mixture doesnt dry out.
3. After the beans are cooked, drain the bean liquid into a saucepan and return the beans to the large pot.
4. Over medium heat, reduce the liquid until it is thickened (not too much liquid will be left), about 10 minutes; reserve.
5. Meanwhile, cut the remaining 1/2 onion into 1/4-inch dice.
6. In a skillet, heat the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes.
7. Add the garlic and saute for 30 seconds (dont let the garlic burn); set aside.
8. Into the pot of cooked beans, stir in the sauteed onion and garlic, chiles, tomatoes, tomato paste, chipotle puree, smoked salt, oregano, cilantro, and the thickened bean juice, and cook over medium heat for 20 minutes.
9. Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
10. To serve, lay the tortillas side by side, open face and overlapping on a platter.
11. Divide the filling equally between the tortillas and top with salsa and jerky strips.
12. Grab, fold, and eat right away.
13. Or build your own taco: lay a tortilla, open face, in one hand.
14. Spoon on some filling, top with salsa and jerky strips, and eat right away.

pinto beans, garlic, white onion, water, olive oil, garlic, jalapeno chiles, tomatoes, tomato paste, chipotle puree, salt, oregano, cilantro, corn tortillas, beef

Taken from www.epicurious.com/recipes/food/views/charro-beans-with-blackened-tomatoes-393951 (may not work)