Lawry's Black Beans
Submitted by lecky
Lawry’s black beans with bacon, tri-color bell peppers, cumin, and cayenne, simmered in chicken stock and finished with Italian dressing. A smoky, tangy cold bean side dish.
YIELD
6 servingsPREP
8 hrsCOOK
30 minREADY
9 hrsThis restaurant-style black bean recipe from Lawry’s builds layers of flavor that a can of beans will never give you. Dried beans get an overnight soak, then cook to al dente so they hold their shape through everything that comes next. Julienned bacon renders out its fat before tri-color bell peppers, onion, garlic, and cilantro join the pan for a quick sauté.
The unexpected move? Italian dressing stirred in at the end. It sounds odd, but that tangy vinaigrette cuts through all the richness from the bacon and chicken stock, keeping the beans bright and lively even served cold.
Cumin and cayenne bring steady warmth without overpowering the peppers, and the beans absorb the chicken stock gradually so you end up with a moist, saucy side, not a soupy mess.
Pro Tips
- Cook the beans to al dente, slightly firm with a bit of bite. They’ll soften further as they absorb the chicken stock
- Drain the bacon fat halfway through cooking. This prevents the whole dish from getting greasy while still keeping that smoky backbone
- Rinse the beans in cold water after boiling to stop the cooking immediately. Mushy beans can’t be fixed
- Let the finished dish chill for at least a few hours so the flavors meld together
Variations
- Skip the bacon and use vegetable stock for a vegetarian version
- Stir in diced mango or corn kernels for a Southwestern salad vibe
- Serve warm over rice as a main dish instead of chilled as a side
Ingredients
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, sauté the bacon until half cooked.
Drain off the fat.
Continue cooking the bacon, then add diced peppers, onion, garlic, cilantro, cumin and cayenne pepper.
Sauté 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.
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