Saucey Black Beans

These saucey black beans are a comforting, hearty dish that transforms simple dry beans into a flavorful meal. Slow-simmered with Vidalia onions, mild green chilies, and stewed tomatoes, the beans develop a tender texture and deep, savory profile. A hint of fresh orange zest and aromatic Mexican oregano (molido) adds a bright, earthy finish that elevates the dish beyond standard refried beans. Perfect served over fluffy rice or used as a filling for enchiladas, this recipe is a staple for vegan and vegetarian cooking. It&# 226;ÂÂs easy to make in large batches, making it ideal for meal prep or feeding a crowd. The result is a robust, home-style comfort food that pairs beautifully with cornbread.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 316.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

These saucey black beans are a comforting, hearty dish that transforms simple dry beans into a flavorful meal. Slow-simmered with Vidalia onions, mild green chilies, and stewed tomatoes, the beans develop a tender texture and deep, savory profile. A hint of fresh orange zest and aromatic Mexican oregano (molido) adds a bright, earthy finish that elevates the dish beyond standard refried beans. Perfect served over fluffy rice or used as a filling for enchiladas, this recipe is a staple for vegan and vegetarian cooking. It&# 226;ÂÂs easy to make in large batches, making it ideal for meal prep or feeding a crowd. The result is a robust, home-style comfort food that pairs beautifully with cornbread.

Ingredients

4 cups Dry black beans, soaked overnight
12 cups Water
1 zest of Orange
4 large Vidalia onions, chopped
1/2 can Mild green chilies, drained
2 16-oz cans Stewed or canned tomatoes
4 cloves Garlic, minced
1 tsp Molido (dried Mexican Oregano)

Directions

1
Drain the soaking water from the soaked black beans and rinse them thoroughly.
2
Place the rinsed beans in a large pot and add 12 cups of fresh water.
3
Bring the pot to a boil over high heat.
4
Once boiling, reduce the heat to maintain a fast simmer.
5
Simmer the beans for 1 to 1.5 hours, or until they just begin to soften.
6
Add the chopped Vidalia onions, mild green chilies, stewed tomatoes, minced garlic, and orange zest to the pot.
7
Continue cooking until the beans are truly soft and tender.
8
Stir in the Mexican oregano (molido) thoroughly.
9
Turn off the heat and let the beans sit for 30 minutes to allow flavors to meld.
10
Serve hot over rice or cornbread, or use as a filling for enchiladas.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 316.8kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 4.8mg1%
Total Carbohydrate 57.6g20%
Dietary Fiber 20.9g84%
Sugars 0.7g
Protein 21.4g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the beans seem too liquid during cooking, remove the lid after adding the onions and allow them to cook down to your desired consistency.

Bean cooking times can vary by batch. Adjust the simmering time as needed to ensure the beans are fully cooked and soft.

While 1 teaspoon of molido is listed, some prefer a stronger flavor with 2 teaspoons. Adjust to taste.

Fresh oregano can be used as a substitute for dried molido if available, though the flavor profile will be slightly different.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: black beans, vegan, slow cooked, simmered, comfort food, mexican oregano, orange zest, vidalia onion, green chili, stewed tomatoes, plant based, meal prep

Read it online: https://www.chefs-mate.com/recipe/saucey-black-beans/