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 Duane Storey

I only know Costa Rica as a surf destination.  There are a wealth of things to do, but my experience is defined by a very cheap and lazy agenda - surf in the morning, have a good breakfast, cruise through the rest of the day with nothing really pressing or important.  If the waves are good, maybe its worth going surfing some more, but in general, they're not.  Food, was rarely at the top of my list.  Maybe this is typical of beach towns, but it seemed like every meal was some form of rice.  I thought the lack of variety actually helped with the effects of decompression.  Who needs a menu?  Just let me have some arroz con pollo and an Imperial, no need to rush.

Breakfast on the beach in Costa Rica is defined by one food - Gallo Pinto.  There must be a rule that if you have a kitchen, you have to serve it.  All that availability tends to drive down the price.  Last time I was there it seemed like $1 was the going rate for a nice plate of rice and beans with seasonings.  By the end of your first stay, Gallo Pinto seemed more natural and comforting than cereal with cold milk.

The real challenge to making Gallo Pinto outside of Costa Rica is the added sauce - Lizano Salsa.  Sure, you can substitute Worcestershire sauce, but its just not going to be the same.  I've tried to make it work with simple Worcestershire and there is something missing.  Perhaps equal parts mustard and Worcestershire sauce would do the trick, but Lizano is easier to come by than you might imagine.  Just hard to find at the corner store.  In Tamarindo, sure...

Gallo Pinto

1 Tbsp Olive Oil

1/2 medium onion

1/2 red bell pepper

1-2 cloves of garlic

1/2 tsp cumin

1/2 in ground ginger

1 cup cooked black beans

2 cups cooked rice

4 tsp Lizano Salsa

1 tsp butter

Directions

1. Heat the oil in a cast iron skillet over medium heat.


2. Sauté the onion until the onion begins to soften and become translucent.


3. Add the garlic and pepper and cook for 5 minutes.


4. Add the cumin and ginger and mix through.


5. Add the beans and cook until hot.


6. Add the rice and cook until hot.  Break up and clumps in the rive


7. Add the salsa and butter and mix thoroughly.


8. Add salt and pepper to taste, and serve hot.