BLACK BEANS

LAWRY'S

1 pound black beans
10 slices bacon, julienne
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 cilantro, minced
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 quarts chicken stock
Salt, pepper
1 cup Lawry's Italian dressing

Wash and pick over beans.  Cover beans with water and bring to a boil.  Boil for 2 minutes then cover and remove from heat.  Let set for 1 hour.  Drain beans; wash to rinse away black color.  Place beans in fresh water to cover in kettle.  Cook until beans are al dente or slightly firm.  Pour into colander and discard water.  Rinse again in cold water to prevent further cooking.

Meanwhile, sauté bacon until half cooked.  Drain off fat.  Continue cooking bacon, then add diced peppers, onion, garlic, cilantro, cumin and cayenne.  Sauté until peppers are tender-crisp.  Add to precooked beans in kettle.  Gradually add chicken stock and continue cooking until most of cooking liquid is absorbed, leaving moist, but not dry bean mixture. 

Season to taste with salt and pepper.  Add Italian dressing.  Stir well.  Chill.  Stir well before serving.  Makes 6 servings.