Lawry's Black Beans Recipe

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Lawry's Black Beans Ingredients

1 lb black beans -- uncooked
10 slice bacon -- julienned
1 medium sweet red pepper -- diced
1 medium green pepper -- diced
1 medium yellow pepper -- diced
1 medium onion -- chopped
2 cloves garlic -- minced
2 sprigs fresh cilantro --
1 minced
1 tbsp ground cumin
1 tsp cayenne pepper
2 qt chicken stock
1 salt and pepper -- to taste
1 cup lawry's italian dressing

A Recipe for
Lawry's Black Beans

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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This is a recipe for Lawry's Black Beans from the recipe cookbook of Recipes-to-go (Bean)

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Lawry's Black Beans

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Lawry's Black Beans Directions

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.

Recipe By : Lawry's Foods via LA Times

Serves: 6

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Lawry's Black Beans Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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