Soak black beans overnight at room temperature. Alternatively, cover beans with boiling water and soak for one hour. Rinse and drain black beans.
Place beans in a pot with water, salt and bay leaf. Bring to a boil and cook at low heat until soft. Fresh beans cook quicker than ones that have been on the shelf too long. Typically though, beans are done in an hour and a half.
Mango & Sea Purslane Salsa
Dice fresh mango and mince sweet or hot peppers. Wash sea purslane and remove leaves from stems.
Combine salsa ingredients and refrigerate until ready to use.
Place mayo ingredients in a blender and process until smooth. Transfer to a jar, or better yet, a squeeze bottle if you have one. Store in refrigerator for up to a week.
Assemble Tacos When Ready To Eat
Heat black beans and tortillas and keep both warm.
Put mango salsa, shredded cabbage, cilantro, and chipotle mayo on the table with beans and tortillas. Let everyone build their tacos to order. Enjoy!
If you want to double the recipe for black beans, use the following proportions:2 cups dry black beans + 4 Cups water + 2 tsp. salt + 2 large bay leaves