½ lb. dry Community Grains Black Valentine Beans
2 tablespoons grapeseed oil
2 poblano peppers
4 ounces of dried chorizo, cut into 1⁄8-inch thin by ½-inch wide pieces
½ of a large white onion
6 cloves of garlic, minced
2 teaspoons kosher salt
1 to 2 tablespoons Chili-Agave Marinade
3 oregano sprigs
Lime wedges, to season and garnish
Couple leaves cilantro
½ cup sour cream
1-2 limes, juice and zest
1 tablespoon Chili-Agave Marinade
For the Black Beans:
Sift through beans to make sure that there are no small pebbles. Rinse beans well under cold water.
Cover the beans with cold water and let sit at room temperature for 8 hours or overnight. After soaking, strain the black beans in a strainer over a bowl.
Heat a heavy bottomed (3-quart) sauce pot over high heat. Cut the tops off of the poblano peppers, pull out the stems and seeds and discard them. Add a little grapeseed oil, and then the poblanos to the hot pot and char on all sides, lowering the heat to medium, about 1-2 minutes per side. Remove from the pot and place peppers in a bowl with plastic wrap placed tightly around the top for about 10-15 minutes. This will help the skin of the poblanos peel off easily. Peel the skin and dice flesh into ½-inch pieces.
In the same pot used to char the poblanos, add the chorizo to the hot pot and begin to brown and release some of the fat. Once a little of the fat releases from the chorizo, add the onions and garlic and sweat for about 3-4 minutes. Add the beans to the sauce pot, along with the poblano peppers and stir to combine. Cover the beans by 1 inch with water. Bring to a simmer (not a boil) and immediately reduce to a simmer.
Partly cover the beans with a lid and continue simmering on low heat gently for 1 1/2-2 hours. Add additional water if needed to keep the water at about the same level as the beans.
Once the beans are tender, turn the stove down from simmer to low and stir in the chili marinade, oregano sprigs and salt — stirring occasionally. Taste and season as necessary. Place the lid back on the pot and let the oregano steep in the beans for 5 minutes. Blend 1 ½ cups of cooked beans with ½ cup bean liquid until pureed, for about 3-4 minutes; set aside as a separate condiment for the tacos.
For the Lime Crema:
Season the sour cream with salt and add in a spoonful of chili marinade (depending on how spicy you would like the crema). Stir in lime and taste. Taste to ensure there is enough spice from the marinade and acidity from the lime to balance out the richness of the cream. Feel free to add more of any of the ingredients to achieve the desired balance.
Remove the oregano stems with tweezers. Blend 1 ½ cups of cooked beans with ½ cup bean liquid until puréed, for about 3-4 minutes; set aside as a separate condiment for the tacos.
To serve beans, scoop them out with a ladle pouring out most of the liquid and place in a bowl. Top with Lime Crema, a couple of leaves of both oregano, cilantro and lime zest. Do the same with the bean purée, Lime Crema, oregano, cilantro leaves and lime zest.