Saucey Black Beans

• 4 cups black beans dry, soaked
• 12 cups water
• 1 x orange zest grated
• 4 each sweet vidalia onions chopped
• 1/2 can green chili peppers mild
• 32 ounces tomatoes, stewed, canned
• 1 teaspoon mexican oregano dried
• 4 each garlic cloves minced

1. Drain the soaking water from the beans and add the 12c water.
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.

black beans, water, orange zest, sweet vidalia onions, green chili peppers, tomatoes, oregano, garlic

Taken from recipeland.com/recipe/v/saucey-black-beans-37042 (may not work)