Saucey Black Beans
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Saucey Black Beans
Last updated 6/12/2012 1:21:31 AM. Recipe ID 53773. Report a problem with this recipe.
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      Title: Saucey black beans
 Categories: Digest
      Yield: 1 Servings
      4 c  Dry black beans, soaked
     12 c  Water
      1 x  Grated peel from one orange
      4    Vidalia onions, chopped
    1/2 cn Mild green chilis
      2    16 oz cans stewed or canned
      1 ts Molido (dried Mexican
      4    Cloves 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!

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Recipe ID 53773 (Apr 03, 2005)

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