black beans.

 Ahhhh, Europe.

"Any ideas for dinner?"
"Eatme?"
"Jeez, what's with you?"

"Where do you want to go for dinner?"
"Eatme."
"Eat your own self".

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This is one of my most-frequently-made things, but I've apparently never written it down on this site, or if I have, I can't find it. 

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black beans.

500gr dried black beans
1 tsp ground cumin
1 tsp ground coriander
1 tsp cumin seed
1 tsp oregano
2 bay leaves
1-2 tbsp dried epazote
1/2 tsp dried thyme
2 tsp freshly ground black pepper
3 liters water, or enough to cover beans by roughly 2 inches of water

Bring beans and water to a boil. Add bay leaves, epazote, thyme, and black pepper to water. Toast cumin, coriander, and oregano in a skillet for a minute or so, until smoking but not burning. Add to water, reduce to a simmer, and cook until beans are done, at least an hour, possibly as long as two hours. Remember to do smart things like make sure there's enough water covering the beans, and make sure you stir towards the end so they don't stick and burn. Salt to taste at the end.

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