Soak black beans overnight in cold water to cover. Drain and rinse.
Place the beans, chicken stock, water, and epazote in a pot. Bring to a boil on the stove top, skim off foam, then cover and bake for 1 1/2 hours.
In a skillet add chorizo sausage and cook until brown. Remove the chorizo, leaving the fat in the pan. Add onion, carrots, celery stalks, and garlic to the pan and cook over medium heat until the vegetables soften.
Remove pot with beans from the stove and stir in the vegetables and chorizo, along with chili de árbol, ground cumin, and salt to taste.
Cover and bake for 1 hour, or until the beans are soft.
Mexican Black Beans with Epazote
1 pound dried black beans
3 cups chicken stock
3 cups water
2 tbsp Terana Chopped Epazote
½ pound chopped fresh chorizo sausage
2 tbsp Terana Chopped Onion
2 diced carrots
2 diced celery stalks
1 tbsp Terana Chopped Garlic
1 tbsp Minced Chile de Árbol
1 tbsp Terana Ground Cumin