UWFSAE
New member
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.
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.
