1 c. dry black beans
1 Tbs. chopped fresh epazote (or 1 tsp. dried epazote)
3-4 cloves garlic, minced
1 jalapeño pepper*, roughly chopped
1 tsp. salt
juice of 1 lime (about 2 Tbs.)
½ c. chopped fresh cilantro
Add the dry beans to a medium pot and add cold filtered water so that the beans are covered by about two inches of water. Cover with lid and allow to stand at least 8 hours or overnight. Drain and rinse the beans. Add the beans back to the pot and add more filtered water to cover by two inches. Add the epazote, then bring to a boil. Reduce heat to medium-low, partially cover, and simmer until beans are tender, about 1 hour. Drain and rinse, then set aside to cool.
Once beans have cooled, add to a food processor along with the garlic, jalapeño, salt, and lime juice; purée to desired consistency (you may prefer a smooth dip, or you may choose to leave it slightly chunky). Add the cilantro and pulse until incorporated. Taste and add more seasonings, if needed. Refrigerate for at least one hour before serving to allow flavors to meld.
*Note: To make this dip less spicy, slice the jalapeño in half lengthwise and remove the white ribs and seeds prior to chopping. Be sure to always wash your hands thoroughly after handling hot peppers.