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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
- 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.
- 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.
- 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.
- 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.
- Season to taste with the salt and pepper. Add in the Italian dressing and stir well. Chill. Stir well before serving.
- Makes 6 servings.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 535g | |
| Recipe makes 6 servings | |
| Calories 665 | |
| Calories from Fat 324 | 49% |
| Total Fat 36.25g | 45% |
| Saturated Fat 9.9g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1154mg | 48% |
| Potassium 1633mg | 47% |
| Total Carbs 59.62g | 16% |
| Dietary Fiber 12.6g | 42% |
| Sugars 7.12g | 5% |
| Protein 29.25g | 47% |
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