Ingredients

serves 6 to 8

　　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 jalapeño pepper, sliced in half lengthwise and seeded (optional)

　　Coarse salt and freshly ground black pepper

　　Hot pepper sauce, such as Tabasco (optional)

　　

Step 1

Place the beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse the beans with cold water; set aside.

　　

Step 2

Heat the oil in a large saucepan over medium heat. Add the onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and jalapeño, if desired. 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. Most of the liquid should have evaporated.

　　

Step 3

Remove from heat; remove the orange peel and jalapeño, if using. Season with salt, black pepper, and hot pepper sauce, if desired. Serve hot or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.