1 cup black, Black or Red Nightfall, or Anasazi beans
2 tablespoons safflower or light sesame oil
1 onion diced
2 dried red New Mexican chili pods, stems and seeds removed
1 large sprig of epazote
1 teaspoon dried Mexican oregano
1 teaspoon toasted, ground cumin seeds
1 quart water
1 teaspoon sea salt
To finish: diced tomato, sliced avocado, minced cilantro, and sour cream or creamy yogurt, optional