Versatile Ranch Beans

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Those simple raw ingredients pictured above when combined with liquid slow transform themselves into a wonderful concoction that feeds us for weeks.  Best thing about making your own beans?  They are easily transformed into flavors that suit your palette or the meal you have planned.  Yesterday we had taken out pork ribs for dinner and fish tacos are on the menu as well this week.

For this batch of beans I used the following:

1 1/2 cups of pinto beans

2 small red onion, quartered

1 tablespoon of beef bouillon

2 tablespoons garlic powder

1 teaspoon dry mustard

2 dried red peppers

Liquid to cover

2 Roasted  and diced Poblano chilies

I placed mine in my four quart crock pot and cooked on low all day.  Seasoning changes based on mood, these beans weren’t meant to be terribly spicy so the spices were mild. 

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I didn’t use stock this time because it definitely flavors the beans intensely and I was going for subtle, same reason I didn’t use smashed garlic cloves.  There is no salt or pepper called for in the base recipe because the bouillon is salty and over salting the beans will cause them to be tough.   Pepper is also omitted from the base recipe based on how potentially spicy the dried peppers utilized are.  I happen to know the dried peppers I use are on the spicy side.   The beans cooked slowly all day, the aroma was intoxicating, and I stirred the pot a couple of times during the day.  It helped break up the onion chunks and evenly distribute the spices as the beans cooked. 

When completely softened the beans are ready to be served.  Be sure to taste and check for seasoning.  Salt may be needed based on how salty the bullion used was and your personal preference. 

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At this point, I divided the beans in half.  I reserved one half of the cooked beans in my two quart crock pot and creamed the other half of the beans.  To the reserved half of the beans I added one roughly chopped roasted Poblano Chili and returned to warm until dinner was ready.  The remaining half of the ranch beans I subjected to the immersion blender and creamed.  Be sure to include enough cooking liquid but not so much liquid the final mixture will be too loose and runny.  It is easier to add liquid from the reserved beans if necessary. 

IN a small frying pan, I added the rough chop of one roasted Poblano Chili to a pat of butter.  Once the butter was melted and the chili heated through, I then transferred the creamed beans into a frying pan to heat through.

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The beans were a little looser than my personal preference but luckily, like all bean recipes this one is very forgiving.  Continue to heat gently until the beans are hot and the consistently you like.  Just be careful to avoid being burned by bubbling beans when stirring. 

I admit, I love ranch beans both ways.  My husband does too, although he would prefer the onion chopped a little finer next time. 

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