Saucey Black Beans
Yield
12 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
black beans
dry, soaked |
|
| 12 | cups |
water
|
|
| 1 | x |
orange zest
grated |
*
|
| 4 | each |
sweet vidalia onions
chopped |
|
| ½ | can |
green chili peppers
mild |
*
|
| 32 | ounces |
tomatoes, stewed, canned
|
|
| 1 | teaspoon |
mexican oregano
dried |
* |
| 4 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
black beans
dry, soaked |
|
| 2.8 | l |
water
|
|
| 1 | x |
orange zest
grated |
*
|
| 4 | each |
sweet vidalia onions
chopped |
|
| 0.5 | can |
green chili peppers
mild |
*
|
| 924.8 | ml/g |
tomatoes, stewed, canned
|
|
| 5 | ml |
mexican oregano
dried |
* |
| 4 | each |
garlic cloves
minced |
|
Directions
Drain the soaking water from the beans and add the 12c water.
Bring to a boil, reduce heat and cook at a fast simmer for 1 to 1½ hours, when beans just start to get soft.
Add all other ingredients except the molido and cook until beans are truly soft.
Add molido, stir in well, turn off burner and allow to sit for 30 minutes.
Serve over rice or corn bread, or use in enchiladas.
Beans behave slightly differently with every batch I buy, so adjust the cooking time according to taste.
