Preparation

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

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

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

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

Drain and peel off the skins.

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

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

Coarsley dice the tomatoes.

Peel and finely dice the onions and garlic.

Wash, deseed and finely chop the chilli.

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

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.