Lawry's black beans
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Lawry's black beans
  Beans    California  
Last updated 6/12/2012 1:21:44 AM. Recipe ID 54082. Report a problem with this recipe.
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      Title: Lawry's black beans
 Categories: Beans and l, California, Side dishes
      Yield: 6 Servings
      1 lb Black beans -- uncooked
     10 sl Bacon -- julienned
      1 md Sweet red pepper -- diced
      1 md Green pepper -- diced
      1 md Yellow pepper -- diced
      1 md Onion -- chopped
      2    Cloves garlic -- minced
      2    Sprigs fresh cilantro --
      1 tb Ground cumin
      1 ts Cayenne pepper
      2 qt Chicken stock
           Salt and pepper -- to taste
      1 c  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.

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Recipe ID 54082 (Apr 03, 2005)

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