Linda's Feed Bag
Ranch Beans
10 servings
4 cups dried pinto beans, or combination of pinto and brown beans
4 cups minced yellow onions plus 1 1/2 cups diced
1/4-1/2 cup pure chile powder
1/4 cup kosher salt
1/2-1 bunch cilantro, stemmed and chopped
4 TB olive oil
2 cups diced red bell pepper
2 cups diced green bell pepper
Wash the beans, sorting through them to remove any foreign particles. Cover the beans with cold water by 6 inches and soak 6 hours or overnight.
Drain beans and return them to the same pan. Cover with fresh water of 1 1/2 inches. Add the minced onions, chile powder, salt, cilantro and stir to blend.
Bring the beans to a boil over medium heat, reduce heat, cover and cook until the beans are tender, about 2 1/2 hours. Stir the beans occasionally and add water if needed.
Close to serving time, heat the olive oil in a large saute pan. When oil is very hot, add the diced onion and peppers, cooking quickly, about 6 minutes, until crisp but tender. Stir into beans and serve at once.
Serve with Cow Town Coleslaw
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Mission Statement
Smoke Signals blows your way from High Noon Western Americana of Los Angeles, California, producers of the High Noon Antique Show & Auction for 25 years (1991-2014). Smoke Signals eMagazine was founded in 2010 from a desire to share thoughts and facts with the High Noon community and look at what is going on in the Western world while feeding our readers with great recipes and giving advertisers a chance to blow their own smoke.
And hopefully we educate along the way.
Linda Kohn Sherwood, Editor