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  • Lawry's Black Beans

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    Lawry's Black Beans
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Black beans, uncooked
    • 10 slc Bacon, julienned
    • 1 med Sweet red pepper, diced
    • 1 med Green pepper, diced
    • 1 med Yellow pepper, diced
    • 1 med Onion, minced
    • 2 x Cloves garlic, chopped
    • 2 sprg fresh cilantro, chopped
    • 1 Tbsp. Grnd cumin
    • 1 tsp Cayenne pepper
    • 2 quart Chicken stock Salt and pepper, to taste
    • 1 c. Lawry's Italian dressing

    Directions

    1. The day before preparing recipe, soak the black beans in cool water in the refrigerator overnight. Use an over-sized container to allow for expansion.
    2. Drain the beans. Wash thoroughly in cool water to rinse away any coloration to the water. Place beans in fresh water to cover in a kettle.
    3. Cook till the beans are al dente or possibly slightly hard. Pour into a colander and throw away water. Rinse again in cool water to prevent any further cooking.
    4. Meanwhile, saute/fry the bacon till half cooked. Drain off the fat. Continue cooking the bacon, then add in diced peppers, onion, garlic, cilantro, cumin and cayenne pepper. Saute/fry till peppers are tender-crisp. Add in to precooked black beans in kettle. Gradually add in chicken stock and continue cooking till most of the cooking liquid is absorbed, leaving a moist, but not dry bean mix.
    5. Season to taste with the salt and pepper. Add in the Italian dressing and stir well. Chill. Stir well before serving.
    6. Makes 6 servings.
    7. NOTES : Although it is no more, Lawry's California Center in Los Angeles served these wonderful black beans as a side dish. They make a great accompaniment to tacos al carbon or possibly almost any grilled meat or possibly poultry.

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