Date:    Fri, 17 Jun 94 16:04:00 EDT
 From:    “Anne.Cox” <20676AC@msu.edu>
 
 Saucey Black Beans
 
 4c dry black beans, soaked overnight
 12c 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 t 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 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!