Saucey Black Beans Recipe - Cooking Index
Saucey Black Beans Recipe - Cooking Index
| 4 cups | 640g / 22oz | Dry black beans - soaked |
| Overnight | ||
| 12 cups | 2844ml | Water |
| Grated peel from one orange | ||
| 4 | Vidalia onions - chopped | |
| 1/2 | Mild green chiles | |
| 2 | Stewed or canned | |
| Tomatoes | ||
| 1 teaspoon | 5ml | Molido - (dried Mexican oregano) |
| 4 | Minced garlic |
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 1 1/2 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. I can tell by the smell that they are done. If the beans seem too liquid, leave the lid off after adding the onions and allow them to cook down.
NOTE: I personally prefer 2t of molido, but this is a bit much for some folks. I'll bet it would be good with the fresh stuff, if I could ever find it!
Source:
Lettuce in Your Kitchen/C. Schlesinger and J. Willoughby
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