Best 3 Cattlemans Beans Recipes

RANCH STYLE BEANS

Steps:

• Soak the beans covered in water-either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
• Drain the soaked beans.
• In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, about half an hour.
• In the pot you'll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for 5 minutes on medium. 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, water, hydrated ancho chiles, and salt. Puree until smooth. Set aside.
• Add the pinto beans and beef broth to the pot. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 1 hour, stirring occasionally.
• At this time, stir in the reserved chile puree and then continue to cook the beans uncovered for another hour or until tender and the sauce has reduced. Taste and adjust seasonings. Serve warm.

CATTLEMEN'S BEEF AND BEANS

Steps:

• Rinse beans under running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hour.
• Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet.
• Place meat in the bottom of the slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans; cover.
• Cook on high for 2 hours, stir beans adding more liquid if needed to keep beans and meat covered.
• Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.
• Remove meat to a carving board and cut into slices; spoon beans around beef on a platter.

CATTLEMAN'S BEEF AND BEANS RECIPE

Steps:

• Rinse beans under running water. Place them in a large kettle with water. Bring to boiling, cover kettle,cook on low heat 15 minutes,let stand 1 hour.
• Trim all fat from beef, brown meat on all sides in remaining fat in large skillet.
• Place meat in bottom of the slow cooker, add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water if needed to cover meat and beans. Cover.
• Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
• Turn control to low and cook for 8 hours or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard if you wish.
• Remove meat to a carving board and cut into slices, spoon beans around beef on platter.