Author Topic: Texas Hill Country Sides: Smoked Ranch Style Beans  (Read 7308 times)

UWFSAE

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Texas Hill Country Sides: Smoked Ranch Style Beans
« on: July 02, 2013, 11:25:16 PM »
So here's the recipe for my take on Ranch Style Beans but done in the smoker and with some delicious leftover brisket I've got stashed in the freezer.

TEXAS SMOKED RANCH STYLE BEANS   
   
2 Lbs.      dried Pinto beans
10 Cups   beef stock
16 oz.      crushed tomatoes (1 can)
1 - 2 lbs.  leftover smoked brisket (fine dice)
1 Cup       Shiner Bock (room temperature and flat)
1/2 Cup    ancho chile powder
10           garlic cloves, minced
1/3           Vidalia onion, minced
4 Tbsp.     dark brown sugar
2 Tbsp.     Worcestershire Sauce
2 Tbsp.     kosher salt
1 Tbsp.     ground black pepper
1 Tbsp.     salted butter
2 Tsp.       cumin
2 Tsp.       apple cider vinegar
2 Tsp.   paprika
1 Tsp.       ground mustard
1 Tsp,       cayenne pepper
1 Tsp.       dried oregano
   
Soak the beans overnight in cold water.  Drain and set aside.  Place beans in a collander and put in a smoker with a few ounces of apple or cherry for two hours.   

Saute the minced onion in butter until softened.  Add the minced garlic and cook for two minutes or so.   
Put the garlic, onion and ancho chiles into a blender with the crushed tomatoes, brown sugar, beer and apple cider vinegar.   

Add the blended mixture to the smoked pinto beans into a large stock pot and add remaining spices, and beef stock.  Bring to a boil, reduce to a simmer and cook for two hours or until beans are tender.     Add brisket when the heat has been reduced to a simmer.  The cooking liquid should be significantly reduced and should thickly coat the back of a spoon.   

Put in a baking dish and place in the smoker with your meats and smoke for an additional hour.   
« Last Edit: July 17, 2013, 10:10:57 PM by UWFSAE »
Joe from Houston, TX
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afratki

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Re: Homemade Texas Smoked Ranch Style Beans
« Reply #1 on: July 03, 2013, 08:23:02 AM »
Looks very tasty, putting this on my "to make list".

Any idea on how many this will serve? Any recommended substitutions for the leftover brisket?
Andrew from Maryland

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UWFSAE

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Re: Homemade Texas Smoked Ranch Style Beans
« Reply #2 on: July 03, 2013, 10:34:58 AM »
Two pounds of beans plus all the brisket chunks for my 4th of July should be ample for 10-12 people (four of them are kids).  This is a work-in-progress so I'll report back with more specifics after the cookout.

As far as subs for the brisket, I really debated using pork chunks from my last pork butt ... pork brings so much richness to the party.  Honestly, some tasso or even diced thick cut pepper bacon would also work.
Joe from Houston, TX
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Re: Homemade Texas Smoked Ranch Style Beans
« Reply #3 on: July 17, 2013, 12:07:45 AM »
Splendid.
Will go well with the Texas brisket....
I can't get Shiner Bock here but my other cousin brews his own beer (even cultures his own yeasts).
He makes a Bock that must be similar to the Shiner, slightly sweet aromatic beer.  I think I'll use one of those.
This recipe appeals to me as I don't like beans too sweet.....and it looks to have a nice complex flavor.
Zed from Southern Ontario
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UWFSAE

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Re: Homemade Texas Smoked Ranch Style Beans
« Reply #4 on: July 17, 2013, 12:14:05 AM »
Yup, this is a savory/spicy pinto bean side ... it helps contrast the sweeter sauces I like for most meats.  I will say that the meaty bits of brisket help push this dish over the top so don't skimp; if you want to run some beef ribs through the smoker you can easily use that meat as well (though it'll likely amp up the fattiness a bit).

If you're really feeling froggy you can render down some of that beef fat and use it to saute the onions; I'd still add some butter (reduce by half?) but I think that would add another layer of complexity to this and add some delicious crusty bits on the bottom of your pan to deglaze with the beer and add more flavor.
Joe from Houston, TX
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Re: Homemade Texas Smoked Ranch Style Beans
« Reply #5 on: July 17, 2013, 11:25:44 AM »
All great advice,  thanks!
I actually have about 25lbs of beef ribs in the freezer. I usually don't get frozen meat but the frozen beef ribs from this place is a lot better than any I have found fresh from other sources.  Unfortunately they only sell these a few times a year, so any time I see them I get a bunch.
Maybe I'll smoke a few bones(6-7) then separate them and put them in the beans bones and all....
Slow cooking the smoked bones can't hurt the flavour either... ;D

This is turning out pretty good. My mouth is watering already.....
Zed from Southern Ontario
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Re: Homemade Texas Smoked Ranch Style Beans
« Reply #6 on: July 17, 2013, 10:48:04 PM »
I can't get Shiner Bock here but my other cousin brews his own beer (even cultures his own yeasts).
He makes a Bock that must be similar to the Shiner, slightly sweet aromatic beer.  I think I'll use one of those.
This recipe appeals to me as I don't like beans too sweet.....and it looks to have a nice complex flavor.

Can't get Shiner in Ontario?  No worries - my favorite beers in the world are Canadian!  Bet Moosehead would work just fine! ;D   
Tony from NW Arkansas
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Spresso

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Re: Texas Hill Country Sides: Smoked Ranch Style Beans
« Reply #7 on: July 17, 2013, 11:57:02 PM »
Congrats to both of you Joe and Toni for becoming our first 2 Hero members!
It looks like both of you got lots to say  ;D
Zed from Southern Ontario
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UWFSAE

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Re: Texas Hill Country Sides: Smoked Ranch Style Beans
« Reply #8 on: July 18, 2013, 01:03:47 AM »
No one ever accused me of being an introvert ...
Joe from Houston, TX
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Re: Texas Hill Country Sides: Smoked Ranch Style Beans
« Reply #9 on: July 18, 2013, 07:15:58 PM »
I'm starting to come out of my shell, too, Joe! ;D   Thanks, Zed!
Tony from NW Arkansas
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Spresso

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Re: Texas Hill Country Sides: Smoked Ranch Style Beans
« Reply #10 on: July 18, 2013, 09:25:30 PM »
Well, they say:
there are people who talk a lot and then
there are those who have a lot to say.....  ;)

Lucky for us you guys belong to the latter....
Zed from Southern Ontario
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