Rio Zape Bean Tacos with Toasted Chili Sauce

Ingredients

• 1 pound dried Rio Zape beans rinsed, or black beans
• 4 inch strip of Kombu
• 1 Caribbean Bay Leaf
• 2 whole cloves of garlic lightly smashed
• 2 dried whole mulato chiles 
• 3 dried whole ancho chiles 
• 1 tablespoon tomato paste
• 5 cloves garlic
• 1 teaspoon cumin seeds (or 1/2 teaspoon of dried cumin)
• 1/4 teaspoon fennel seeds
• 1 teaspoon unsweetened cocoa powder
• 1/2 cinnamon stick
• 2 tablespoons avocado oil or other neutral flavored oil
• ½ cups rice wine, white wine or cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon fennel seed
• 1 red onion, sliced
• Pickled red onion (see above)
• sour cream or vegan crema for serving
• cilantro
• lime wedges
• tortillas