Saucey Black Beans


  • 4 c dry black beans, soaked overnight
  • 12 c water
  • grated peel from one orange (just the very thin orange part)
  • 4 Vidalia onions, chopped
  • 1/2 can mild green chilis, or whole can for chili lovers
  • 2 cans stewed or canned tomatoes - 16 oz cans)
  • 1 Tbsp molido (dried Mexican oregeno)
  • 4 cloves minced garlic, or an entire bulb of roasted garlic, peeled and chopped


Drain the soaking water from the beans and add the 12c water. Bring to aboil, reduce heat and cook at a fasTbsp simmer for 1 to 1 1/2 hours, when beansjust start to get soft. Add all other ingredients except the molido and cookuntil beans are truly soft. Add molido, stir in well, turn off burner andallow to sit for 30 minutes. Serve over rice or corn bread, or use inenchiladas.Beans behave slightly differently with every batch I buy, so adjust thecooking time according to taste. I can tell by the smell that they are done.If the beans seem too liquid, leave the lid off after adding the onions andallow them to cook down.

NOTE: I personally prefer 2Tbsp of molido, but this is a bit much for somefolks. I'll bet it would be good with the fresh stuff, if I could ever findit!

Submitted by: Recipe Group Member
Date: Jun 17, 1994

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