Recipe - Lawrys Black Beans

1 pound Black beans; uncooked
10 sl Bacon; julienned
1 md Sweet red pepper; minced
1 md Green pepper; minced
1 md Yellow pepper; minced
1 md Onion; chopped
2 Cloves garlic; minced
2 Sprigs fresh cilantro;
minced
1 tablespoon Ground cumin
1 teaspoon Cayenne pepper
2 qt 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 oversized 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 minced peppers, onion, garlic, cilantro, cumin
and cayenne pepper. Saute until peppers are tendercrisp. 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.
Posted to MCRecipe Digest V1 #214

Date: 23 Aug 96 17:17:10 EDT

From: Paul & Terri Law 103366.1520@CompuServe.COM
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 almost any grilled meat
or poultry.