Whenever the family gathers at my brother's house, he loves to barbeque over oak, Santa Maria Style tri-tip.
What is needed on the side is some good ranch style beans!
As Always,
ENJOY!
Ranch style beans
Ingredients:
16 oz. of dried pinto beans or pink beans
Ingredients:
16 oz. of dried pinto beans or pink beans
1 ham hock
2 small tri-tip steaks
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 or reserved ancho soaking water
Salt and black pepper
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 or reserved ancho soaking water
Salt and black pepper
garlic powder
liquid smoke
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.
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.
Rub the tri-tip steak pieces with salt, pepper and garlic powder. Sear in a cast iron skillet. Adding one drop of liquid smoke to each side of the steak as it cooks. Set aside.
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 1 cup of beef broth to the pot and stir in the chile puree. Also add your ham hock and seared tri-tip steak. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 2 1/2 - 4 hours, stirring occasionally. When you're satisfied that the beans are done, salt and pepper to taste.
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 1 cup of beef broth to the pot and stir in the chile puree. Also add your ham hock and seared tri-tip steak. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 2 1/2 - 4 hours, stirring occasionally. When you're satisfied that the beans are done, salt and pepper to taste.
Base recipe courtesy of "Homesick Texan" with my own additions of the meat portion.
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