Saucey Black Beans
4 c Dry black beans, soaked Overnight 12 c Water 1 x Grated peel from one orange 4 Vidalia onions, chopped 1/2 cn Mild green chilis 2 16 oz cans stewed or canned Tomatoes 1 t Molid...
Ingredients
- 4c dry black beans, soaked
- 1x grated peel from one orange
- 4vidalia onions, chopped
- 1/2cn mild green chilis
- 216 oz cans stewed or canned
Directions
- 1
4 c Dry black beans, soaked Overnight 12 c Water 1 x Grated peel from one orange 4 Vidalia onions, chopped 1/2 cn Mild green chilis 2 16 oz
- 2
Bring to a boil, reduce heat and cook at a fast simmer for 1 to 1 1/2 hours, when beans just start to get soft
- 3
Add all other ingredients except the molido and cook until beans are truly soft
- 4
Add molido, stir in well, turn off burner and allow to sit for 30 minutes
- 5
Serve over rice or corn bread, or use in enchiladas
- 6
Beans behave slightly differently with every batch I buy, so adjust the cooking time according to taste
- 7
I can tell by the smell that they are done
- 8
If the beans seem too liquid, leave the lid off after adding the onions and allow them to cook down