Ranch-Style Beans
from https://www.foodandwine.com/

Barbecue burnt ends infused pinto beans with smoky flavor in these super savory Texas-style potluck beans.

Ranch-style beans are a Tex-Mex side dish made primarily from pinto beans simmered in a flavorful base that includes beef broth, tomatoes, onions, garlic, ancho chiles, cumin, and oregano. The beans are cooked until tender and then infused with smoky flavor with the addition of chopped bacon, brisket, or burnt ends (the fatty end nuggets cut from the point end of a brisket). A touch of brown sugar helps to cut the bitterness from the chiles. Serve the beans at a potluck alongside mac and cheese, Texas-style potato salad, cole slaw, and barbecued meats.

What is the difference between baked beans and ranch-style beans? Baked beans are typically made from great northern beans and cooked in a sweet, thick sauce that combines molasses, brown sugar, and sometimes ketchup or mustard. Ranch-style beans have a spicier, smokier taste with more savory spices and very little added sweetness. This recipe adds a little bit of sugar to help with the bitter notes from ancho chiles.

For the best results, cook the beans low and slow. This allows the flavors to meld together and the beans to become tender. You can find burnt ends at barbecue joints, the grocery deli department, or online at goldbelly.com. Use your favorite hot sauce with this recipe, or find Tabasco hot sauce at most grocery stores.

See Texas Cowboy Beans for a simpler version.

1 pound dried pinto beans
2 ancho chiles (about 1 ounce)
6 large garlic cloves, unpeeled
1 white onion, peeled and quartered lengthwise, root end intact
8 cups beef stock, divided
1 (15-ounce) can diced tomatoes
2 tablespoons light brown sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon dried oregano
2 cups chopped smoked burnt ends, bacon, or brisket
1 1/2 teaspoons apple cider vinegar
Hot sauce, for serving

Place beans in a medium pot or bowl; add water to cover by 2 inches. Cover and refrigerate overnight, 8 to 12 hours. Drain beans.

Heat a large cast-iron skillet over medium-high; add chiles and garlic. Add onion wedges, cut side down, in skillet. Cook, turning occasionally, until chiles are blackened and onion wedges and garlic are charred in spots, 4 to 5 minutes for chiles and 8 to 10 minutes for onion and garlic. Remove from heat. Remove and discard stems and seeds from chiles. Cut chiles into small pieces. Peel garlic; discard skins. Add chiles, garlic, charred onion, and 1 cup beef stock to a blender; process until smooth, about 1 minute.

Place drained beans, diced tomatoes, chile mixture, and remaining 7 cups beef stock in a large Dutch oven. Bring to a boil over medium-high. Stir in sugar, cumin, salt, and oregano. Reduce heat to low; cover and simmer, stirring occasionally, until beans are al dente, about 2 hours.

Stir in burnt ends and vinegar; simmer, uncovered, over medium, stirring occasionally, until liquid thickens and beans are tender, 40 minutes to 1 hour. (If needed, add water to maintain a saucy consistency.) Season with salt to taste. Serve with hot sauce.

Servings: 12