Instructions: SERVES 6

WHILE theres something especially alluring about black beans, other beans can be used with great success here, such as Jacobs cattle, pinto, or red kidney.

Bean chili will keep for 4 to 5 days. To rewarm, thin it with a little water, heat it gently, and be sure to taste before serving. A splash of vinegar will wake it up if it seems dull.

Drain the beans. Put them in a soup pot, add the epazote and fresh water to cover by 4 inches, and boil for 5 to 10 minutes. Remove any surface scum.

Lower the heat and simmer, partially covered. While theyre cooking, toast the cumin seeds in a dry skillet over medium heat. When they turn fragrant, add the oregano, shaking the pan so that the herbs dont burn, for about 5 seconds. Turn them onto a plate to cool, then grind to a powder.

Saute the onions in the oil in a skillet over medium heat for 7 to 8 minutes.

Add the garlic, 1 1/2 teaspoons salt, the cumin mixture, paprika, and ground chile. Lower the heat and cook until the onions are soft, another 5 minutes.

Add the tomatoes and juice, 1 teaspoon chipotle puree, and the cilantro.

Simmer for 15 minutes, then add this mixture to the beans.

Continue cooking until the beans are completely soft, about 30 minutes altogether, making sure the water level stays at least an inch or two above them. Taste and season with more chipotle and salt, if needed, and add a dash of vinegar to the flavors. Ladle the beans into bowls and garnish with a spoonful of sour cream, the chile strips, and a sprig of cilantro.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.