2 lg. onions	2 cloves garlic, minced
1 tbsp vegetable oil	2 qts chicken broth
2 1/2 C pre-cooked black beans	1 tbsp corriander seed
1 tsp allspice	1 tsp dried oregano leaves
3/4 tsp crushed California chili pepper	2 1/2 lbs. oranges or similar
1/2 tsp of zest from fruit	1/2 C of juice from fruit

In a large saucepan, saute onions and garlic in vegetable oil until onion is soft. Add broth, beans, coriander, allspice, oregano,and chili pepper. Bring to boil, reduce to simmer. Simmer for about 30 minutes (beans should be tender, not mush) Squeeze enough of fruit to gain 1/.2 c. juice. Remove peel and white membrane from remaining fruit. Slice crossways, removing any seeds. When beans are ready, remove from heat and stir in zest and juice. Place in serving bowls with fruit placed on top of beans. Serve with sour cream and cillantro.

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