Spring Hill Ranch's 3-Bean Beans
|Cooking Method:||Stove Top|
|1 1/2 - 2 lb||flank or skirt steak, sprinkled with kosher salt and black pepper or with steak seasoning of your choice|
|6 slice||thick cut bacon (apple-wood smoked if you can get it), partially frozen and then finely chopped|
|1 large||red onion, finely chopped (about 1 1/2 cups)|
|2 medium||chile jalapeños, seeded and finely chopped (leave the seeds in for a spicier bowl of beans)|
|6 medium||cloves of garlic, minced|
|1 tsp||kosher salt|
|2 tsp||freshly cracked black pepper|
|1 Tbsp||apple cider vinegar, plus more for optional seasoning at the finish|
Have you considered Holland House
|1 lb||(or a 15 ounce can of) cooked black beans, rinsed and drained|
|1 lb||(or a 15 ounce can of) cooked kidney beans (with the liquid)|
|1 lb||(or a 15 ounce can of) cooked great northern or cannellini beans (with the liquid)|
|1/3 c||molasses (not blackstrap)|
|2 Tbsp||dark (or light) brown sugar|
|3 Tbsp||soy sauce (low sodium if available)|
Nobody ever complains about the beans around here. After all, it is not awfully smart to complain to the cook! But once in awhile I find it wise to vary things around a little.
Those of you that know me know I have an affinity for southwestern and ranch (chuck) cooking out of necessity and for North Carolina barbecue out of family tradition. In my mental search for something new and fresh to do with beans, I decided trying to blend the three into a fusion of beany goodness. I came up with this concoction and we all just love it. At least nobody complains!
If you choose not to grill the steak, simply chop it into 1/2" pieces at this time and set aside.