This side dish was often served with lunch at the Fiesta Dinner restaurant.
Serves 6 to 8
1 lb. dried black beans
10 slices applewood-smoked bacon, julienned
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
1 medium onion, diced
1 clove garlic, minced
2 sprigs cilantro, minced
1 tbsp. ground cumin
1 tsp. cayenne pepper
64 oz. chicken broth
sea salt
freshly ground black pepper
1 cup Italian salad dressing
1. The day before serving, place the black beans in a bowl, cover with cold water, and refrigerate overnight.
2. The next day, drain the beans and rinse with cold water. Place in a large pot with fresh water to cover. Cook the beans over medium heat until tender but still slightly firm, about 1 hour and 30 minutes. Drain in a colander. Rinse again in cold water to stop the cooking. Return the beans to the drained and cooled pot.
3. Meanwhile, in a skillet over medium heat, cook the bacon until about half-cooked, and then drain the fat. Add the peppers, onion, garlic, cilantro, cumin, and cayenne pepper and sauté for about 6 to 8 minutes, until tender but slightly crisp. Add to the beans.
4. Add the chicken broth and simmer the mixture until most of the liquid is absorbed but the bean mixture is still moist, about 30 to 40 minutes. Season with salt and pepper.
5. Add the dressing and toss. Chill in the refrigerator. Stir well before serving.