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Ranch Style Beans / Frijoles Estilo Rancho

Discussion in 'Side Items' started by chilerelleno, Sep 11, 2018.

  1. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Frijoles Estilo Rancho, Charro and Barracho

    Ranch Beans, are cooked in a base of broth with tomato and chile.
    Charro Beans, add bacon or another smoked pork.
    Barracho Beans, add in one bottle of beer.


    1lb of Pintos, soak overnight
    1/4C bacon grease, lard or EVOO
    Approx 4C each chicken broth and water, equal parts to cover beans
    1 large onion, quartered
    2 large Roma tomatos
    1 large Jalapeno chile
    3-5 garlic cloves
    2T salt
    1T paprika
    1-1/2T each Guajillo, Ancho and Arbol chile powders
    1t each granulated onion and garlic
    1t cumin

    In a large stock pot add the oil of choice, the onion, tomato, garlic and chile
    Roast the veggies, get a nice char on them
    Add 1t cumin, 1t each of Guajillo, Ancho and Arbol chile powders
    A bit more olive oil and a bit more char.
    Then remove the veggies onion, tomato and jalapeno, puree them and set aside till the last hour or so of the cook and then added back.

    Add the beans, and enough chicken broth and water to cover them
    Add 1T paprika, 1/2T each Guajillo, Ancho and Arbol chile powders, 1t each granulated onion and garlic, 1t cumin and the salt
    Bring to a rolling boil and then lower heat to a slow simmer and cover
    Simmer for the rest of the day while stirring occasionally to prevent sticking/burning
    About an hour before serving add back the pureed veggies


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    Last edited: Aug 23, 2019
    crazymoon likes this.
  2. bregent

    bregent Master of the Pit OTBS Member

    Look great Chile, similar to mine. My wife doesn't like sweet, so ranch beans are mostly what we eat. I've been tweaking a recipe for many years and have settled on this below. FWIW, I don't soak beans anymore. From what I can tell, it has very little impact on cooking time. Plus, very little of the oligosaccharide that causes gas is water soluble, but much of the flavor compounds are - so if you soak and toss the water your throwing away flavor.

    • 16 ounces dried pinto or canary beans (should be very fresh)
    • 6 medium to large ancho chilies, stems and seeds removed
    • 6 garlic cloves, minced
    • 1 medium onion, diced
    • 1(15 ounce) can tomatoes or 2 medium-sized tomatoes, peeled
    • 1 teaspoon brown sugar
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon paprika
    • 3+ teaspoon cumin
    • 1⁄2 teaspoon oregano
    • 8 cup water, stock, or combination of each
    • salt and black pepper
    • Cooking oil, lard, or tallow

    DIRECTIONS
    1. Roast chili pods dry in cast iron pan until charred on both sides. Transfer chilies into 1 cup of boiling hot water and let soak until soft.
    2. Rinse and remove any broken or discolored beans.
    3. Place beans in pot and cover with 7 cups water or stock, 1/4 cup of the diced onion and 1 tbls lard.
    4. Drain the 1 cup of water the chilis were soaking in into the bean pot (retain the chilis). Bring to boil and lower to simmer and cook until almost tender.
    5. While beans are simmering, heat a skillet to medium-low, add a few teaspoon of oil and cook the remaining onions for ten minutes. 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, and the hydrated chilis. Puree until smooth.
    6. Add the puree to the beans and simmer until beans are completely tender. Add more water if needed to keep beans covered. Season to taste with salt and pepper.
     
  3. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Sounds like a delicious recipe John, may have to give this a whirl in the near future.

    Chris
     
  4. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    CR, Sounds like the perfect deer camp bean recipe !
     
  5. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Thanks y'all.