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1. Place the beans and their soaking water in a large, heavy soup pot or Dutch oven. If necessary, add water to cover by two inches.
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Bring to a boil and skim off foam. Add the onion and half the garlic, and reduce the heat to low. Add salt, cover and simmer one hour. Add the remaining garlic, the epazote ( and more salt if desired ). Simmer for another 30 minutes.
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Add the cilantro, and simmer for another 30 minutes, until the beans are tender and the broth aromatic.
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2. While the beans are simmering, wash the amaranth leaves in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, ( salt _optional ) and add the amaranth. Blanch for two minutes, and transfer to the ice water.
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Drain, squeeze out excess water (it will be a beautiful plum color) and chop coarsely.
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3. About five minutes before serving, taste the beans and adjust seasoning. Stir in the amaranth, simmer very gently for five to 10 minutes, and serve.
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Advance preparation: The beans will taste even better if you make them in advance, and they can be made up to three days ahead of serving. The blanched amaranth will keep for three days in the refrigerator.
