1. Wash the beans & soak them in water for at least 3-4 hours.
2. Drain the soaked beans & chuck them in a pot with half an onion & 4 garlic cloves. Add enough water to cover the beans.
3. Give the meat a thorough wash, chop it into bite-sized pieces & add it to the pot with the beans.
4. Cover everything with water & bring it to a boil on medium-high heat. Once it’s boiling, turn it down & cook for about 1 hour 45 minutes.
5. Roast the tomatoes with the 2 garlic cloves until char. Then, in a mortar & pestle (or a bowl), smash up a teaspoon of rock salt with the garlic. Add the roasted tomatoes & give it a good mash. Finally, chop up a bit of coriander & stir it in.
6. Wash the rice & heat up some oil in a pan. Add the rice & fry it for 5-7 minutes until it starts to brown slightly. Then, add about 2 cups of the bean broth & a pinch of salt. Cover the pan, bring it to the boil & reduce the heat to low. Cook for 10-15 minutes until the rice is cooked through.
7. Slice the radish & finely dice the rest of the onion.
8. Once the beans are cooked, take a bit of the beans & broth & blend them up to thicken the soup.
9. Add a pinch of epazote & a tablespoon of rock salt. Let it simmer for another 15 minutes. Taste & adjust the salt if needed.
10. To serve, ladle some rice into a bowl, then add the beans & meat. Pour over the broth, sprinkle some salsa, diced onion, radish & top with a slice of avocado. You can serve it with a side of tortillas or crunchy tostadas & lime if you like a bit of zing.

¡Buen provecho!