Post by Granny Smith on Apr 5, 2008 18:44:29 GMT -5
Ranch Beans Recipes
Texas Ranch Beans
1 pound dried pinto beans
1/4 pound salt pork
3 to 4 cloves garlic, minced
Salt
1 tablespoon chili powder
First, rinse the dried beans and remove any stones or dirt. Cut the pork into thin strips and rinse. Cover the beans with water, add the pork and garlic and boil until tender over medium heat (low boil), about 2 1/2 hours. Beans should always be covered with water. If needed, add more hot water to cover - especially if you want more bean broth. When the beans are tender, season with salt, to taste, and chili powder. Then let the beans sit and absorb these flavors for a while.
Cook's tip: If you want to speed up the cooking process, you can soak the beans in water overnight. Then drain and begin the cooking steps. Also, salting the beans when they first begin to cook can make them tough, so always salt after beans are tender.
Southwestern Ranch Beans Recipe
16 oz pinto beans
16 oz anasazi beans
1 large white onion, chopped into dice
1 heaping tablespoon minced garlic (or less, if desired)
salt to taste
cumin (optional)
If you've never tried anasazi beans you're missing out on one of the delights of the southwest! These are ancient beans, cultivated by theh Anasazi Indians, creators of the southwestern civilization and masterpieces such as the cliff dwellings. You can learn more at www.anasazibeans.com/ (I have no affiliation with this company; I do use their beans). If you can't find anasazi beans you can use pinto beans only.
Rinse the beans, fill a large pot with water and pick over the beans to remove any debris. Dump the rinsing water and fill the pot with fresh water. Let sit overnight. (Skip the overnight soaking if you really must; I prefer to soak overnight.)
In the morning, remove any loose skins that have floated to the top of the water then drain. Fill the pot with water again.
Bring the beans just to a boil then turn down the heat so the water is barely simmering. DO NOT STIR NOW OR THROUGHOUT THE DAY!
Cover the pot and leave it all day. I do mean ALL DAY. Barely simmering, never stirring.
If you need to add more water, add only BOILING water.
When you can't resist any longer, remove the cover and carefully remove a couple of beans. Taste. Are they soft? If so, you're ready for the next step. If still a bit hard, keep simmering for another hour or so.
The beans will taste bland. That's good. Now you can start adding seasonings. I like to add a large white onion, chopped, and a heaping tablespoon (or more) of minced garlic. (I am lazy and use jarred minced garlic. Works for me!) Then I'll add about a teaspoon of salt and cumin. Finally I stir.
Leave the cover off to begin reducing the liquid (or leave it on or add more water if you prefer soupy beans). About every 15 minutes give the pot a stir and a taste. Add seasonings a teaspoon at a time. The flavors will intensify as the liquid cooks down. I sometimes add other seasonings, such as Trader Joe's Seasoning or seasoned salt. Follow your taste buds ... you know what you like!
When you can't stand it any more, grab a spoon and a bowl and chow down. Then turn off the stove, let the pot cool and put it in the refrigerator over night.
The next day, put the beans in a crock pot to reheat, or heat them on the stove about 15 minutes before serving.
Leftover beans, if any, can be used for refried beans.
If you want you can add meat such as ham, hamburger, or ground buffalo. I generally serve meat on the side as I have friends who are vegetarians. These beans are wonderful if you make chili with beans.
Arizona Ranch Beans
Yield: Makes 6 to 8 servings
Long simmering gives a smooth, melting quality to these beans.
Ingredients:
1 pound uncooked, dried pinto beans
Cold water 8 cups water
1/2 pound bacon, diced
1 can (14-1/2 ounces) tomatoes, undrained and coarsely chopped
2 medium onions, chopped
2 cloves garlic, minced
1 can (4 ounces) diced green chilies
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt
Fresh oregano for garnish (optional)
2 limes
Preparation:
Sort beans, discarding any foreign material. Place beans in large Dutch oven. Add enough cold water to cover beans by 2 inches. Cover; bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Drain. Add the 8 cups water. Simmer, partially covered, 1 hour. Cook bacon in large skillet until crisp. Add bacon and 2 tablespoons of the drippings to beans. Add tomatoes with juice to beans. Add onions, garlic, chilies, chili powder, dried oregano and cumin. Simmer, partially covered, 3 hours or until beans are very tender. At end of cooking, beans should have a little liquid. If beans become too dry, add more water. If beans have more liquid than you like, uncover and boil over medium heat, stirring more frequently as mixture thickens. Season with salt to taste. Garnish with fresh oregano if desired. Cut lime into wedges; pass at the table to squeeze over each serving.
Backyard's Ranch Beans
4 pounds pintos
2 medium onions -- minced
1 medium head (cluster) garlic -- minced
1 pound bacon, cooked & drained -- diced small
3 ounces Worcestershire sauce
8 to 10 ounces Shiner Bock beer
2 medium jalapenos -- seeded and minced
4 tablespoons chili powder
1 tablespoon cumin
3 tablespoons molasses
salt to taste
Soak beans overnight. Cook until tender and drain. Simmer remaining ingredients until onions are clear, about 15-20 minutes, over medium heat in a saucepan. Add cooked beans and simmer 20-30 minutes. Salt to taste. This makes a big pot of beans. Recipe can be halved or quartered.
Ranch Beans
Ingredients:
1 package (16 ounces) dried pinto beans
1 quart water
1 can (6 ounces) tomato paste
1/2 cup chopped onion
1 garlic clove, minced
1 to 2 tablespoons chili powder
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried marjoram
Directions:
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer. Yield: 6-8 servings.
Frijoles a la Charra ( Ranch Beans )
Ingredients
4 slices bacon
3 jalapeno peppers stems and seeds removed, diced
1 small onion diced
1 quart pinto beans along with juice
1 large tomato chopped
1/4 teaspoon garlic powder
black pepper freshly ground
2 tablespoons cilantro chopped
Directions
Saute the bacon, Jalapenos, and onion until well browned.
Add the beans, tomato, and spices.
Bring to a boil, add the cilantro, reduce the heat and simmer for
15 minutes.
ranch beans
Chuckwagon cooks used to simmer beans for days, and the cowboys always thought they tasted best on the third day. This version, called frijoles de olla in Spanish, is even better reheated. The beans cook in flavorful juices that are also served with them.
Servings: Makes 6 servings.
5 cups (or more) water
1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
1 jalapeño chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies
1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
Garnish beans with cotija cheese, chopped tomato and cilantro.
Texas Ranch Beans
1 pound dried pinto beans
1/4 pound salt pork
3 to 4 cloves garlic, minced
Salt
1 tablespoon chili powder
First, rinse the dried beans and remove any stones or dirt. Cut the pork into thin strips and rinse. Cover the beans with water, add the pork and garlic and boil until tender over medium heat (low boil), about 2 1/2 hours. Beans should always be covered with water. If needed, add more hot water to cover - especially if you want more bean broth. When the beans are tender, season with salt, to taste, and chili powder. Then let the beans sit and absorb these flavors for a while.
Cook's tip: If you want to speed up the cooking process, you can soak the beans in water overnight. Then drain and begin the cooking steps. Also, salting the beans when they first begin to cook can make them tough, so always salt after beans are tender.
Southwestern Ranch Beans Recipe
16 oz pinto beans
16 oz anasazi beans
1 large white onion, chopped into dice
1 heaping tablespoon minced garlic (or less, if desired)
salt to taste
cumin (optional)
If you've never tried anasazi beans you're missing out on one of the delights of the southwest! These are ancient beans, cultivated by theh Anasazi Indians, creators of the southwestern civilization and masterpieces such as the cliff dwellings. You can learn more at www.anasazibeans.com/ (I have no affiliation with this company; I do use their beans). If you can't find anasazi beans you can use pinto beans only.
Rinse the beans, fill a large pot with water and pick over the beans to remove any debris. Dump the rinsing water and fill the pot with fresh water. Let sit overnight. (Skip the overnight soaking if you really must; I prefer to soak overnight.)
In the morning, remove any loose skins that have floated to the top of the water then drain. Fill the pot with water again.
Bring the beans just to a boil then turn down the heat so the water is barely simmering. DO NOT STIR NOW OR THROUGHOUT THE DAY!
Cover the pot and leave it all day. I do mean ALL DAY. Barely simmering, never stirring.
If you need to add more water, add only BOILING water.
When you can't resist any longer, remove the cover and carefully remove a couple of beans. Taste. Are they soft? If so, you're ready for the next step. If still a bit hard, keep simmering for another hour or so.
The beans will taste bland. That's good. Now you can start adding seasonings. I like to add a large white onion, chopped, and a heaping tablespoon (or more) of minced garlic. (I am lazy and use jarred minced garlic. Works for me!) Then I'll add about a teaspoon of salt and cumin. Finally I stir.
Leave the cover off to begin reducing the liquid (or leave it on or add more water if you prefer soupy beans). About every 15 minutes give the pot a stir and a taste. Add seasonings a teaspoon at a time. The flavors will intensify as the liquid cooks down. I sometimes add other seasonings, such as Trader Joe's Seasoning or seasoned salt. Follow your taste buds ... you know what you like!
When you can't stand it any more, grab a spoon and a bowl and chow down. Then turn off the stove, let the pot cool and put it in the refrigerator over night.
The next day, put the beans in a crock pot to reheat, or heat them on the stove about 15 minutes before serving.
Leftover beans, if any, can be used for refried beans.
If you want you can add meat such as ham, hamburger, or ground buffalo. I generally serve meat on the side as I have friends who are vegetarians. These beans are wonderful if you make chili with beans.
Arizona Ranch Beans
Yield: Makes 6 to 8 servings
Long simmering gives a smooth, melting quality to these beans.
Ingredients:
1 pound uncooked, dried pinto beans
Cold water 8 cups water
1/2 pound bacon, diced
1 can (14-1/2 ounces) tomatoes, undrained and coarsely chopped
2 medium onions, chopped
2 cloves garlic, minced
1 can (4 ounces) diced green chilies
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Salt
Fresh oregano for garnish (optional)
2 limes
Preparation:
Sort beans, discarding any foreign material. Place beans in large Dutch oven. Add enough cold water to cover beans by 2 inches. Cover; bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Drain. Add the 8 cups water. Simmer, partially covered, 1 hour. Cook bacon in large skillet until crisp. Add bacon and 2 tablespoons of the drippings to beans. Add tomatoes with juice to beans. Add onions, garlic, chilies, chili powder, dried oregano and cumin. Simmer, partially covered, 3 hours or until beans are very tender. At end of cooking, beans should have a little liquid. If beans become too dry, add more water. If beans have more liquid than you like, uncover and boil over medium heat, stirring more frequently as mixture thickens. Season with salt to taste. Garnish with fresh oregano if desired. Cut lime into wedges; pass at the table to squeeze over each serving.
Backyard's Ranch Beans
4 pounds pintos
2 medium onions -- minced
1 medium head (cluster) garlic -- minced
1 pound bacon, cooked & drained -- diced small
3 ounces Worcestershire sauce
8 to 10 ounces Shiner Bock beer
2 medium jalapenos -- seeded and minced
4 tablespoons chili powder
1 tablespoon cumin
3 tablespoons molasses
salt to taste
Soak beans overnight. Cook until tender and drain. Simmer remaining ingredients until onions are clear, about 15-20 minutes, over medium heat in a saucepan. Add cooked beans and simmer 20-30 minutes. Salt to taste. This makes a big pot of beans. Recipe can be halved or quartered.
Ranch Beans
Ingredients:
1 package (16 ounces) dried pinto beans
1 quart water
1 can (6 ounces) tomato paste
1/2 cup chopped onion
1 garlic clove, minced
1 to 2 tablespoons chili powder
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried marjoram
Directions:
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer. Yield: 6-8 servings.
Frijoles a la Charra ( Ranch Beans )
Ingredients
4 slices bacon
3 jalapeno peppers stems and seeds removed, diced
1 small onion diced
1 quart pinto beans along with juice
1 large tomato chopped
1/4 teaspoon garlic powder
black pepper freshly ground
2 tablespoons cilantro chopped
Directions
Saute the bacon, Jalapenos, and onion until well browned.
Add the beans, tomato, and spices.
Bring to a boil, add the cilantro, reduce the heat and simmer for
15 minutes.
ranch beans
Chuckwagon cooks used to simmer beans for days, and the cowboys always thought they tasted best on the third day. This version, called frijoles de olla in Spanish, is even better reheated. The beans cook in flavorful juices that are also served with them.
Servings: Makes 6 servings.
5 cups (or more) water
1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
1 jalapeño chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies
1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
Garnish beans with cotija cheese, chopped tomato and cilantro.