1 can of black beans, rinsed well and drained (or--cook dried black beans to make 2 cups)
Orange juice to cover
1 rounded tsp. finely chopped onion
1/2 tsp. ground cumin
1 tbl. orange juice concentrate
1 tbl. limeade concentrate
1 tsp. lime juice
Put everything into a medium saucepan and simmer uncovered on low heat until the juices are reduced somewhat. We cooked them for about 45 minutes while preparing the rest of this delicious menu: Indian Fry Bread (Low-Fat Version) and Chicken Fajitas. We folded the fajita chicken into the "fry" bread, spooned over some black beans, added fresh tomatoes from Bucksnort's garden, sprinkled them with grated cheese, and topped the whole thing with some fresh peeled and seeded green chiles. It was one of the best meals ever served in the Zees kitchen!