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RanchBeans

This dinner is one that I make fairly frequently. I call it the cowboy dinner. My father spent the first quarter of his life in Texas. That stays with you and a little bit of it gets passed down. I love spicy, smoky, salty foods.  The brisket recipe is from my aunt Joyce. It is so simple that you don’t really need a recipe. Simply know that if you put a beef brisket into a Reynolds oven bag and pour over a mixture of equal parts liquid smoke (1/2 bottle) with Worchestershire sauce and let it bake for 4 hours at 300 degrees, you will have a delicious piece of beef. Aunt Joyce served it on New Year’s Day with black-eyed peas (which I cannot abide) and it has become a favorite of mine. She sliced it across the grain. Mine sometimes comes out more like shredded beef instead of sliced beef, but the taste is fabulous so who cares?

I serve my brisket with Ranch Beans, a recipe that originally came out of Sunset Magazine, I don’t know when. The original recipe says that it serves 6, but really I think it serves 12, so I only make a half recipe anymore. That is what I am going to tell you about.

In a few days I look forward to heating up my leftover brisket and ranch beans, rolling them into a tortilla with grated cheese, jalapenos, and spiced sweet potatoes and chowing down. Amazing. Tonight I am serving the brisket and beans with corn bread muffins and BLT salad.

Put 1/2 # dried pinto beans into pan and cover with water to at least 2” above the beans. Bring to a boil and boil 3 minutes. Remove from heat, cover, and let stand at least 1 or up to 4 hours; drain beans and pour into bowl.

Put 1/2 # dried pinto beans into pan and cover with water to at least 2” above the beans. Bring to a boil and boil 3 minutes. Remove from heat, cover, and let stand at least 1 or up to 4 hours; drain beans and pour into bowl.

In the same pan, stir 1/8# (3-4 slices) chopped bacon over medium heat until lightly browned, about 5 minutes. Discard fat, if any. Add 1/2 small onion and 1 clove garlic; stir and cook until onion is limp, about 5 minutes.

In the same pan, stir 1/8# (3-4 slices) chopped bacon over medium heat until lightly browned, about 5 minutes. Discard fat, if any. Add 1/2 small onion and 1 clove garlic; stir and cook until onion is limp, about 5 minutes.

 

Stir in 1 Tbsp. chili powder. Add beans, 1-3/4 cups water, and pepper to taste.

Stir in 1 Tbsp. chili powder. Add beans, 1-3/4 cups water, and pepper to taste.

Cover and simmer until beans are tender to bite.

Cover and simmer until beans are tender to bite, about an hour.

 

Add tomato sauce. If beans are soupier than you like, boil, uncovered, over high heat until liquid evaporates to suit your taste;

Add 4-oz. (half of an 8-oz. can) tomato sauce. If beans are soupier than you like, boil, uncovered, over high heat until liquid evaporates to suit your taste;

stir occasionally and reduce heat as mixture thickens. Add salt to taste.

stir occasionally and reduce heat as mixture thickens. Add salt to taste.

 

Ranch Beans Ingredients

½# dried pinto beans

1/8# bacon, diced

½ of a small onion, chopped

1 clove garlic, minced

1 Tbsp. chili powder

Dash pepper

½ can (4-oz.) tomato sauce

Salt