Lawry's Black Beans

• 1 pound black beans uncooked
• 10 slices bacon julienned
• 1 medium sweet red bell peppers diced
• 1 medium green bell peppers diced
• 1 medium sweet yellow bell peppers diced
• 1 medium onions chopped
• 2 cloves garlic minced
• 2 sprigs cilantro fresh, minced
• 1 tablespoon cumin ground
• 1 teaspoon cayenne pepper
• 2 quarts chicken broth
• 1 x salt and black pepper to taste
• 1 cup salad dressing, italian

1. The day before preparing recipe, soak the black beans in cold water in the refrigerator overnight.
2. Use an over-sized container to allow for expansion.
3. Drain the beans.
4. Wash thoroughly in cold water to rinse away any coloration to the water.
5. Place beans in fresh water to cover in a kettle.
6. Cook until the beans are al dente or slightly firm.
7. Pour into a colander and discard water.
8. Rinse again in cold water to prevent any further cooking.
9. Meanwhile, saute the bacon until half cooked.
10. Drain off the fat.
11. Continue cooking the bacon, then add diced peppers, onion, garlic, cilantro, cumin and cayenne pepper.
12. Saute until peppers are tender-crisp.
13. Add to precooked black beans in kettle.
14. Gradually add chicken stock and continue cooking until most of the cooking liquid is absorbed, leaving a moist, but not dry bean mixture.
15. Season to taste with the salt and pepper.
16. Add the Italian dressing and stir well.
17. Chill.
18. Stir well before serving.

black beans, bacon, sweet red bell peppers, green bell peppers, sweet yellow bell peppers, onions, garlic, cilantro, cumin ground, cayenne pepper, chicken broth, salt, salad dressing

Taken from recipeland.com/recipe/v/lawrys-black-beans-38155 (may not work)