Saucy Black Beans

• 1 12-ounce package dried black beans, picked over
• 3 tablespoons vegetable oil
• 1 large white onion, diced
• 8 cups cold water
• Peel of 1 orange, pith removed (optional)
• 1 jalapeno pepper, sliced in half lengthwise and seeded (optional)
• Coarse salt and freshly ground black pepper
• Hot pepper sauce, such as Tabasco (optional)

1. Place the beans in a large bowl or stockpot; cover with cold water by 2 inches.
2. Let stand at room temperature 4 hours or overnight.
3. Drain, and rinse the beans with cold water; set aside.
4. Heat the oil in a large saucepan over medium heat.
5. Add the onion, and cook until it is soft and translucent but not browned, about 8 minutes.
6. Add the beans and the cold water, along with the orange peel and jalapeno, if desired.
7. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a sauce-like consistency, about 2 hours.
8. Most of the liquid should have evaporated.
9. Remove from heat; remove the orange peel and jalapeno, if using.
10. Season with salt, black pepper, and hot pepper sauce, if desired.
11. Serve hot or at room temperature.

black beans, vegetable oil, white onion, cold water, orange, pepper, salt, pepper sauce

Taken from www.epicurious.com/recipes/food/views/saucy-black-beans-392743 (may not work)