Thanks. I think I even have all the ingredients to try these.
----- Original Message -----
From: "gail johnson" <[email protected]>
To: <[email protected]>
Sent: Saturday, February 09, 2013 3:07 PM
Subject: [CnD] Ranch style beans
I found this recipe and going shopping for the ingredients I don't have.
It will taste better than the canned stuff.
Ranch style beans
Ingredients:
16 oz. of dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup of water
6 cups of beef broth
Salt and black pepper to taste
Method:
Soak the beans covered in water—either overnight or the quick soak method
in which you place the beans in a pot, cover with water, bring to a boil,
cover and remove from heat and let sit for one hour.
Drain the soaked beans.
In a cast-iron skillet heated up to medium high, cook the anchos on each
side for a couple of minutes (or until they start to bubble and pop), turn
off the heat and fill the skillet with warm water. Let them sit until soft
and rehydrated, which should happen after half an hour or so.
In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil
and cook the onions for ten minutes on medium. Add the garlic and cook for
another minute. Throw the cooked onions and garlic in a blender and add
the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano,
water and hydrated ancho chiles. Puree until smooth.
Add the pinto beans and beef broth to the pot and stir in the chile puree.
On high, bring the pot to a boil and then cover; turn the heat down to low
and simmer for two and a half hours, stirring occasionally. At this point,
I check my beans for tenderness as depending on the freshness of the beans
I find that the cooking time can be as short as two and a half hours and
as long as four hours. When you're satisfied that the beans are done, salt
and pepper to taste.
Feeds four to six.
Notes: If you can’t find dried ancho chiles, you can substitute either
ancho chile powder or regular chili powder. I’d use 1/4 of a cup. These
are not fiery beans, but if you want a bit more heat I'd throw in a bit of
Cayenne. And I always add a pinch of baking soda to my soaking beans to
help with digestion issues. You may do the same.
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