Borracho Epazote Black Beans Tacos with Quick Radish Pickles

Ingredients

• 1 pound black beans, cooked
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon hot pepper flakes
• 1/2 teaspoon fresh ground cumin
• 2 sprigs epazote
• 1/2 can of beer (we used Real Ale’s Four Squared)
• Salt to taste

Preparation

1. In a large stock pot heat the olive oil over medium high heat in a large stock pot and saute onion until fragrant, about two minutes. Add pepper flakes and cumin and cook until onions are translucent, about three minutes.
2. Add beer and epazote. Bring to a boil then allow to cook over low heat until all of the liquid is incorporated and the beans take on a creamy consistency, about 15 minutes.
3. Remove epazote sprigs and serve.