Soak beans in 6 cups water overnight. Save the water.
Soup pot: beans, onions, 2 garlic cloves, the soaked water, plus water to come
to 2 quarts total, or enough to cover the beans by an inch. Boil, reduce, cover,
simmer 1 hour.
Add salt and another 2 garlic cloves.
Simmer 1 hour more, until beans are tender and broth is thick.
Let sit overnight…
Corn tortillas , cut into strips and toasted @ 325 for about ½ hour, or
until crispy.
Combine chiles, remaining garlic clove and onion slice in a sauté pan, cover
with water, boil. Reduce, simmer 20 minutes. Weight down the chiles with a plate
and let soak for 20 minutes.
Drain, remove the stems and seeds and rinse with cold water.
Transfer chiles, onion slice, and remaining garlic clove to a blender. Puree,
adding ¼ cup water or more.
Heat oil in skillet. Add the paste. Cook for 15 minutes, stirring till thick.
Add to the beans, and mix well.
Bring beans to a boil, stir in handfuls of greens, stir until they cook down. Continue to add all greens. Bring back to a simmer and cook for 10-15 min. Sprinkle with cilantro and roasted tortillas.