Step: 1/12

Place the beans in a bowl, cover with water and soak overnight (12 hours).

Step: 2/12

Rinse the beans and drain in a sieve. Place in a saucepan, cover with water and add the herbs.

Step: 3/12

Leave to simmer for about 1 hour. Top up the water if needed.

Step: 4/12

Plunge the tomatoes into boiling water then into ice cold water.

Step: 5/12

Drain and peel off the skins.

Step: 6/12

Again, use a slotted spoon to lift it out of the water and cool in ice water.

Step: 7/12

Remove the skin of the chilled tomatoes using a small kitchen knife.

Step: 8/12

Coarsley dice the tomatoes.

Step: 9/12

Peel and finely dice the onions and garlic.

Step: 10/12

Wash, deseed and finely chop the chilli.

Step: 11/12

Cook the onions, garlic and chilli in a pan with olive oil until softened. Add the diced tomatoes.

Step: 12/12

Drain the boiled beans into a sieve, remove the herbs and add to the pan. Cook, stirring, for a few minutes. Season with balsamic vinegar, salt, sugar, cumin and pepper. Serve with tortillas.