My friend Carol is the best, for several reasons.
1. She gave me a TV. Irrelevant of the fact that she has like 27 TVs in her house, SHE GAVE ME A TV!
2. She understands that hangry is not only a totally legit emotion, but also that nothing good can come of a person who is hangry, and therefore we must eat RIGHT NOW. Intensity of emotions decrease as follows: hangry, road rage, coffee deprivation, intense self loathing, and so on and so forth.
3. She is always down to skip a workout with me. Usually to eat sushi.
4. She (and her mom) have been teaching me how to make Salvadorian food, including these delicious black beans.
They are literally the gift that keeps on giving.
The key is to cook them with enough water so that a broth remains. This way you can eat black bean soup for a few days before straining off the liquid and blending them up to make refried beans, which you can use like so:
Seriously. So. Goddamn. Delicious.
Simple Black Beans
6 cups dried black beans, picked over to remove any rocks and weird looking beans
1 large or 2 small tomatoes, quartered
1 head of garlic, cloves peeled
1 onion, halved
1 chayote, quartered
Add everything to a large soup pot and fill with water until ingredients are covered by 4 inches of water.
Bring water to a boil and then reduce to a simmer. Cook until beans are tender, between 2 and 3 hours.
As water evaporates, keep adding more water–you want this to be a soup consistency.
Once beans are tender, remove onion, garlic, chayote, and tomato (if still solid) and put in the fridge. You will want to blend this up with the leftover beans to make your refried beans in a few days.
Ladle beans and broth into bowls and top with a combo of any of the following:
-salsa (I prefer homemade, but store bought will do in a pinch)
-crumbled feta cheese
-crushed corn chips
-crispy tortilla strips
-dallop of sour cream or greek yogurt
-hot sauce or tabasco sauce
Serves, like, a million.