As the Nation knows (since I've repeatedly mentioned, so as to draw more sympathy -- thanks so very much you unsympathetic cads!), I am on the road to recovery after shoulder surgery. One consequence: I've been trapped at home, unable to drive, limited in terms of activities. mrsS thinks I should spend all day doing financial aid forms. I think differently.

yesterday was the Girl's Sweet Sixteenth birthday. We are celebrating this weekend, but I thought I would try to make one of her favorites for dinner. Those of you with teenage daughters can predict what happened next -- she wanted nothing to do with what I made, and retreated to her room, "not feeling well." Alas. At least her brother, The Boy, called her last night from the Alma Mater to wish her HBD. Good boy. That apparently cheered her right up -- wonders will never cease.

Aaaanyway, I made black beans last night, for black bean tacos. I ate them, and they were delicious. And, truth be told, I made them as much for me as for her. Yea, I'm that kind of dad.

This morning, I decided that those leftover beans needed to be put to good use. Huevos, baby! zomg! sooooo good.
Check out the ooze coming out of that over-easy egg!!!1111one111!!! Yea, baby!

for the black beans:

soak the beans over night, or do the quick-soak method (put beans in a heavy pot, filled half-way with cold water, bring to boil and turn off heat to soak for an hour). Drain and rinse beans and pot. Return beans to pot with 5 cups water. Bring to boil and lower to simmer, covered, for 30 minutes. Add the bay leaves, half each of the salt, ground cumin and paprika, and a tsp of the granulated garlic. Simmer for another 30 minutes until the beans are very tender.

Meanwhile, heat another heavy pot on high -- preferably something like a cast iron dutch oven -- and add the oil. Add the cumin seed. Wait a minute or so for the seeds to start popping or for them to start browning, then add the onion (Pro tip: if you are recovering from shoulder surgery, get your s.o. to chop the onion). Lower heat to medium and saute, stirring frequently, for 10 minutes. Add the remaining salt and spices and lower the heat to low. Continue sauteeing the onions for about 30 minutes or until the onions are very dark and succulent. Heat should be low so that you don't burn the spices.

When the beans are very tender, pour the bean water into the onion mixture. Raise heat to high and reduce the liquid by about 1/3 to 1/2. Add the beans and lower heat to simmer. Simmer for at least 10 minutes for flavors to meld. Beans should not be watery, but instead have a stew-like gravy consistency. They will continue to tighten as beans break down and release more starch. I like them a bit loose. If too tight, add a little water.

For the tacos/burritos: roast one or two poblano peppers, rubbed lightly with oil, on your gas stovetop to blacken (or under your broiler). Let cool, peel, remove seeds and chop. Shred or crumble your preferred cheese (I like cotija, the mrs prefers cheddar, the girl eats daiya). Heat tortillas on your comal or in a frying pan to soften. Fill with beans, chopped peppers, cheese, salsa, whatever else you like. Eat.

For the huevos: reheat 2/3 cup or so of beans per serving. Plate and top with a bit of cheese and some chopped, roasted poblano. Fry an egg in butter. Top beans with egg. Heat a tortilla and enjoy. I did. Mmmmmm.