1 pound black beans — uncooked
10 slices bacon — julienned
1 medium sweet red pepper — diced
1 medium green pepper — diced
1 medium yellow pepper — diced
1 medium onion — chopped
2 cloves garlic — minced
2 sprigs fresh cilantro — minced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 quarts chicken stock
salt and pepper — to taste 1 cup Lawry’s Italian dressing
The day before preparing recipe, soak the black beans in cold water in the refrigerator overnight. Use an over-sized container to allow for expansion.
Drain the beans. Wash thoroughly in cold water to rinse away any coloration to the water. Place beans in fresh water to cover in a kettle. Cook until the beans are al dente or slightly firm. Pour into a colander and discard water. Rinse again in cold water to prevent any further cooking.
Meanwhile, saute the bacon until half cooked. Drain off the fat. Continue cooking the bacon, then add diced peppers, onion, garlic, cilantro, cumin and cayenne pepper. Saute until peppers are tender-crisp. Add to precooked black beans in kettle. Gradually add chicken stock and continue cooking until most of the cooking liquid is absorbed, leaving a moist, but not dry bean mixture.
Season to taste with the salt and pepper. Add the Italian dressing and stir well. Chill. Stir well before serving. Makes 6 servings.