Step 1

In a large pot, saute the onion and garlic in the olive oil on medium heat until soft, about 6 to 8 minutes. Add the beans and cover with about 2 inches of water. Turn the heat to high and bring to a full, rapid boil for 15 minutes. Turn the heat to low and allow the beans to gently simmer. Make sure the beans are always covered by about 2 inches of liquid, adding new water as needed. Cold water can seize the beans and slow down the cooking process, so it’s best to have a tea kettle or a pan with warm water on hand to add as needed. After about an hour, the beans should begin to soften. Add a tablespoon of sea salt and allow the beans to continue cooking until done. Total time will be between an hour and a half and 3 hours. If it’s taking too long, turn up the heat.

Step 2

While the beans are cooking, heat the oil in a skillet and fry the tortilla strips in the hot oil until crispy. Allow them to drain on paper towels and salt generously.

Step 3

When the beans are soft, correct the seasoning and add the teaspoon of Oregano Indio. Ladle into bowls and top with the tortilla strips. Serve with limes.