photo by andidigress

The best part about putting recipes into a blog is hearing back from people that either try them or see something out in the world that draws them back to the food.  So much more interesting that keeping the recipes in a file.  This is one of those recipes…

Ranch Style Beans are something you don’t (can’t) avoid in Texas.  My family loves them, I have loved them since the first time I had a bowl.  With jalapenos, on rice, whatever.  Trouble is, eating out of a can hasn’t been all that appealing for years.  Once you start making everything fresh, or leave college, cans just aren't as appealing.

A friend that read this blog mentioned that beans are sold in Styrofoam cups in south Texas.  I love the idea – a Big Gulp of beans.  It makes perfect sense – beans are easy to make and easy to serve.  A giant cup of beans sounds a little like an SNL skit, but I would buy one.  Sure, I've had plenty of beans as a side at one of our legendary BBQ spots, but I've never sought out a bowl of beans on their own.

This recipe is much more than a knock off of Ranch Style Beans.  Ranch beans are a common side on local tables, so its handy to have a good bean recipe.  More than handy - its critical.  If you're prepared with good recipes for ranch beans and Cuban frijoles negros, you pretty much have beans covered.

The original Ranch Style Beans use pinto, but I have found that its best to mix the pintos with red kidneys, so I keep both on hand.

These can be served over rice or on their own.  They're a simple and satisfying meal by themselves, even out of a Big Gulp cup.

Ranch Beans

1 lb dried pinto beans (or kidney)

3 onions (total), diced

1/4 cup red chili powder (I use Pendrey's Texas Red)

2 Tbsp salt

1 tsp brown sugar

1 tsp paprika

2 strips of bacon, diced

1 Tbsp oil

3 cloves garlic

1 large red bell pepper, stemmed, seeded and diced

1 large green bell pepper, stemmed, seeded and diced

1 tsp vinegar

Directions

1. Wash the beans and remove any rocks.  Soak overnight.


2. Rinse the beans and cover with water.  Make sure there are a couple inches of water above the surface of the beans.


3. Add 2 of the diced onions, chili, salt, sugar and paprika.  Bring to a boil, lower heat, and simmer for 2 hours.

1. After 2 hours, cook the bacon in a cast iron skillet.  Let the beans continue to simmer.

1. When the bacon is done to your liking, add the remaining onion, oil, garlic, and bell peppers.

1. When the onion has softened and turned translucent, use a ladle to transfer any extra broth from the beans to the skillet.  Take all the broth down to the surface of the beans.  Add the vinegar to the beans.


2. Boil off the broth from the skillet, until what remains is a thick gravy.


3. Add the gravy to the beans and serve immediately.  Garnish with cilantro, onions and Mexican oregano.

photo by Wha'ppen

As I've mentioned in other posts, I've spent a little time travelling New Mexico and southern Colorado in search of snow.  Before Frontier Airlines started shuttling folks into Denver for a song, that meant driving around New Mexico.  Besides going out of my way to hit Las Vegas (the other one), distance driving included stopping at truck stops, roadside stands and any spot that didn't look like a chain.  Especially in northern New Mexico, you can get some excellent green chili just about anywhere.  After all - this is pretty much where those beautiful green chilies come from.

If you can avoid the digs of the Truck Stop Women, what you'll find is chili made for locals and served to travelers - a perfect bowl of green.  Green chili is not anything like its Texas peer - lots of variety and, if you're lucky, lots of vegetables.  Green chili is a cheap meal that warms you up and gets you back on the road.

There have been times I have made this recipe for no reason other than I wanted to make some stock, but for the most part, this rolls out when the chilies appear in September.  The chili harvest in Hatch, New Mexico is a big event.  Local grocery stores will set up propane burners and roast them on the spot.  When I am feeling organized I will buy some for freezing.  Then I can have a steady stream of green chili well into winter.

Admittedly, this recipe assumes you have a source of excellent smoked chicken.  If not, its time to break out the big green egg and get to work.

Green chili with smoked chicken

3-4 slices of thick cut bacon, diced

2 small onions (about 2 cups)

3 cloves garlic

1 can fire roasted tomatoes

2 cups chicken stock

2 Tbsp masa harina

1/2 tsp white pepper

1/2 tsp salt

1/4 tsp black pepper

6-8 green chilis, roasted, stems and seeds removed

1 whole smoked chicken, skin and bones removed, diced

Directions

1. Cook the bacon in a medium sized pot over medium heat until the bacon is cooked (brown)


2. Add onions and garlic.  Cook until the onions begin to soften and become translucent.


3. Add the tomatoes, stock, masa, salt, pepper and chilies.   Bring to boil, lower heat to a soft simmer, cover and cook for 2 hours.


4. Uncover and cook for another 10 minutes.  Thicken with more masa harina or thin with water.


5. Add chicken and allow to rest for 10 minutes.  Serve hot.

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