Texas Ranch Style beenie Weenies |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 10 |
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I used *Just Cher*'s Ranch Bean recipe, as a base for a much loved family favorite, that I wanted to re-create at our base Dining Facility. In the States I could have bought a nice can of Ranch Style beans, and then kicked up-but here...no grocery store. I still had some lovely dried Chipotle Peppers my daughter had sent...so in they went. (I am scaling this back down from the 150 I cooked it for, so I hope it is accurate for home cooks. :) ) Ingredients:
2 (15 ounce) cans pinto beans, drained |
6 cups beef broth |
1 lb beef hot dog, cut in 1/2-inch pieces |
2 tablespoons oil |
2 onions, chopped |
1 sweet bell pepper, chopped |
4 garlic cloves, chopped |
1/2 cup barbecue sauce |
1 tablespoon chili powder |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1 teaspoon dry mustard |
1 teaspoon black pepper |
1 tablespoon dried oregano |
1 tablespoon ground coriander |
4 dried chipotle peppers |
1 (10 ounce) can tomatoes |
fresh cilantro (to garnish) |
Directions:
1. SOAK CHIPOTLE PEPPERS IN 1/2 CUP BOILING WATER FOR 30 MINUTES. WEAR GLOVES(THE SEEDS ARE DASTARDLY HOT!), SPLIT, AND SCRAPE OUT THE SEEDS IF YOU WANT A MILDER HEAT DISH. LEAVE THE SEEDS IF YOU ARE GOING COWBOY-STYLE-CHOP.
2. IN LARGE SAUCEPAN, HEAT OIL, AND ADD ONIONS AND BELL PEPPERS.
3. SAUTEE UNTIL SOFT-ADD GARLIC AND CHIPOTLE PEPPERS AND SAUTE A MINUTE MORE.
4. ADD BROTH, BEANS,BBQ SAUCE,TOMATOES,SPICES, SALT,MUSTARD AND BROWN SUGAR.
5. COOK ON SIMMER FOR 30 MINUTES, COVERED.
6. ADD HOTDOG PIECES.
7. AFTER 30 MINUTES IF YOU WANT THE CONSISTENCY TIGHTER, KEEP THE PAN UNCOVERED.
8. GARNISH WITH FRESH CILANTRO(If you are lucky enough to have. :) ).
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