Saucey Black Beans

4 c Dry black beans, soaked overnight
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 tomatoes
1 ts Molido (dried Mexican Oregeno)
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.

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