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1
In a large pot, soak the black beans overnight in water to cover by 2 inches.
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2
The next day, add more water as needed to cover the beans by 2 inches.
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3
Bring to a boil over high heat, then adjust the heat to maintain a gentle simmer and cook until the beans are tender, about 1 hour.
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4
Add 2 teaspoons salt and let cool in the liquid.
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5
Preheat the oven to 350F.
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6
Season the rabbit all over with salt and pepper.
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7
Heat a wide, deep ovenproof pot over high heat.
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8
Add the olive oil and sear the meat on all sides until lightly browned, about 5 minutes.
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9
Transfer the meat to a platter and set aside.
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10
Add the onion and saute until soft, about 5 minutes.
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11
Add the garlic and saute briefly to release its fragrance.
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12
Add the tomatoes, wine, chipotle chiles, and bay leaves.
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13
Bring to a simmer and return the meat to the pot.
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14
Cover tightly and place in the middle of the oven.
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15
Cook until the rabbit is fork-tender, about 1 1/2 hours, turning the pieces over halfway through.
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16
Remove the pot from the oven and let the meat cool to room temperature.
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17
Pull the meat from the bones and shred by hand.
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18
Return the meat to the pot and toss with the sauce.
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19
Taste for seasoning.
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20
For the pickled cabbage: Toss the cabbage, carrot, and red onion with 1 teaspoon salt in a colander; let drain for about 20 minutes to wilt slightly.
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21
Squeeze the vegetables to remove excess moisture, then transfer to a bowl and toss with the sugar and vinegar.
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22
Drain the beans, reserving the liquid.
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23
Heat the vegetable oil in a medium saucepan over medium heat.
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24
Add the serrano chile and saute for about 1 minute to release its flavor.
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25
Set the chile aside if you prefer the beans relatively mild; leave it in if you prefer them spicy.
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26
Add the beans and 1 cup of the reserved cooking liquid.
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27
Bring to a simmer while mashing with a potato masher until the beans are nearly smooth.
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28
Simmer for about 5 minutes to blend the flavors, thinning with reserved bean liquid if needed and stirring to prevent scorching.
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29
If the beans are too thin, simmer until they are as thick as you like.
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30
Taste for salt and keep warm.
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31
To serve, reheat the rabbit if necessary.
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32
Spread a large tablespoon of the refried beans on each tortilla.
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33
Top with a generous spoonful of the braised rabbit, some pickled cabbage, and chopped cilantro.
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34
Arrange the tacos on a platter or individual plates and accompany with lime wedges.
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35
Enjoy with Cakebread Cellars Rubaiyat or another young and fruity red wine.
