In large bowl, soak beans overnight.

Rinse and drain well. To large pot, add soaked beans, cover with water, and add epazote, if using. Bring to a boil, then reduce water to a simmer and cook for 45 to 50 minutes, until beans are tender. Drain, rinse, and set aside.

In medium saucepan, add 1 tsp olive oil, onions, and garlic, and cook for 2 to 3 minutes on medium heat, until just slightly softened but not browned. Remove stem from pasilla pepper, split it in half with a knife, and remove seeds. Most will fall off easily, but you can use a knife to gently scrape the ones that stick to the flesh of the pepper. Cut or tear pepper into 3 to 5 pieces. To pan, add pepper, tomatoes, water, cumin, and maple syrup; cook, covered, for 10 minutes, then simmer, uncovered, for 50 minutes.

Cool for 5 minutes and then add lime juice, hot paprika, cayenne, and salt. Add to food processor or high-speed blender and blend until smooth. With blender running, add 3 Tbsp olive oil in a fine stream.

Tip dip into wide serving bowl and garnish with lime zest, thinly sliced jalapeno, chopped cilantro, and crumbled goat cheese. Serve with sliced vegetables or tortilla chips.