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
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
Servings: 6 servings
Lawry's Black Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Food historians have traced the existance of recipes far back into ancient history, at least as far back as ancient Egypt, and possibly even further than that. Having said that, in the main part, these ancient records were just basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a few documents describing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. Aspicius recounts how the ancient cooks were skilled in the use of a wide range of spices and herbs, including many that are still in use today like basil, rue and parsley. Later, in the 15th century, the Crusaders brought back many foods and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in books on cookery, the majority of which still exist in private collections. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Lawry's Black Beans recipe.
