| 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. |
| 19 | Makes 6 servings. |
| 20 | recipe by : lawry"s foods via la times |
