Chef's Table

Ranchero Style Pinto Beans

A full-flavored pinto bean recipe that uses a few umami tricks to pop the flavor even more, in this Ranchero Style Pinto Beans recipe.

CuisineAmerican, Mexican, Vegan, Vegetarian
Cooking Beer StyleRauchbier, Smoked Beer, Smoked Porter
SeasonalSpring Seasonal, Summer Seasonal
Food SectionBBQ Side, Beans, Chili Peppers, Miso, Tomato
Cooking MethodBaking with Beer, Cooking with Beer
KeywordCooking with Beer

Servings	Prep Time
14guest	30minute

Cook Time	Passive Time
2 1/2hour	24hour

Servings	Prep Time
14guest	30minute

Cook Time	Passive Time
2 1/2hour	24hour

Ingredients

Bean Soaking Ingredients:

2 1/2pound beans, pinto, dried,preferably from Rancho Gordo
waterto cover by several inches

Roasted Vegetable Stock Ingredients:

2each onions, yellow, large,peeled and sliced thin
3each carrots, largepeeled and sliced thin
3each celery, stalks,washed and sliced thin
1each leekwashed and green part sliced thin
2tablespoon oil, olive
3each bay leaves, preferably fresh
1tablespoon peppercorns, black, whole
1piece kombu,dried seaweed, available here
2tablespoon miso, red
2tablespoon Gochujang Hot Pepper Paste,available here
2each garlic bulbs, whole, roasted
1/4pound barley malt, smoked,such as Weyermann Rauch Malt or Briess Cherrywood Smoked Malt

Bean Liquor Ingredients:

28ounce tomatoes, fire roasted, diced, canned
16.9ounce Aecht Schlenkerla Rauchbier Märzenor other Rauchbier
2tablespoon soy sauce
1 – 3tablespoon Gochujang Hot Pepper Paste,available here
1tablespoon miso, red
2tablespoon paprika, smokedfrom Savory Spice Co.
1tablespoon oregano, Mexican,from Savory Spice Co.
1bunch epazote, fresh,an optinal ingredient that helps with gas issues associated with legumes
1tablespoon cumin seeds, whole, toastedfrom Savory Spice Co.
1tablespoon coriander seeds, whole, toastedfrom Savory Spice Co.
3each chilies, ancho, dried,from Savory Spice Co.,stem removed and seeded and toasted

Instructions

Bean Soaking Directions:

Take the dried pinto beans to pour them onto a sheet tray with sides, picking through them, removing any debris, dirt, or cracked beans. Transfer the beans to a colander and wash them with cold water to remove any dirt or dust. Then transfer the beans to a large container and enough cold water to fully submerge the beans by 4 – 5 inches of water. Let the beans re-hydrate for 24 hours, checking to make sure that the beans stay submerged, adding more water if needed.

Roasted Vegetable Stock Directions:

While the beans are soaking, it is a perfect time to make the Roasted Vegetable Stock. This stock recipe will add more flavor and nutrients to the final bean recipe better than any store-bought stock.
Preheat the oven to 425°F/218°C. To make the stock, slice as thin as possible the onions, carrots, celery, and leeks. Place them into a pot (of a pressure cooker preferably or a stockpot) and add the olive oil. Toss to coat the vegetables evenly with the oil. Then spread them out evenly onto a sheet tray and place into the oven and roast for 30 – 40 minutes, or until brown and darker in color, but not burnt. This process will evaporate some of the moisture in the vegetables, intensifying the flavor and caramelizing the sugars to add depth to the finished stock.

Using a Pressure Cooker Directions:

While the vegetables are roasting, place the bay leaves, peppercorns, kombu, red miso, Gochujang, roasted garlic bulbs, and smoked malt into the pot you are using. Once the vegetables are roasted, add them to the pot, rinsing the sheet tray with cold water into the pot, rinsing any juices from the tray. Add enough cold water to cover the vegetables and up to the liquid mark in your pressure cooker. Seal with the lid, lock it, and set your pressure valve to #2 on your stockpot.
Place the pressure cooker over high heat until it starts to whistle. Lower the heat to low, and set a timer for 1 hour. Let the stock cook, making sure it has a little whistle the whole hour. Turn off the heat when the timer goes off and let the stock cool, unlocking the cooker.
Strain the stock into another container to remove all the vegetable matter. Refrigerate the container without a lid, until cold, then cover.

Traditional Stock Directions:

While the vegetables are roasting, place the bay leaves, peppercorns, kombu, red miso, Gochujang, roasted garlic bulbs, and smoked malt into the stockpot you are using. Once the vegetables are roasted, add them to the pot, rinsing the sheet tray with cold water into the pot, rinsing any juices from the tray. Add enough cold water to cover all the vegetables by 4 inches or so.
Place the pot over high heat and bring the stock to a boil. Then turn the heat down to low and let the stock simmer for an hour.
Strain the stock into another container to remove all the vegetable matter. Refrigerate the container without a lid, until cold, then cover.

Cooking the Beans Directions:

After the beans are fully hydrated, place them into a large Dutch oven. Add enough Roasted Vegetable Stock to cover the beans by a good 2 – 3 inches, reserving the remaining stock if needed.
Add the fire-roasted diced tomatoes, rauchbier, soy sauce, Gochujang (little or more depending on your heat preference), red miso, smoked paprika, Mexican oregano and epazote (if using). Give the pot a good stir and turn the heat to high, bringing the mixture to a boil. Reduce the heat to a low simmer and set a timer for 2 1/2 hours.
Take the dried ancho chilies and remove the stem, open them up and remove the seeds. Place a skillet or saute pan over medium heat and pre-heat the pan for 2 – 3 minutes. Add the chilies and toast on each side for a minute or so, smelling the pan, as the chilies heat up, they will release some of their oils, making them more playable. Place the toasted chilies into a pitcher of a blender. Cover with hot tap water and let sit for 20 – 30 minutes.
While the pan is still hot, add the cumin and coriander seeds, swirling the pan around, toasting the spices. Once they start to pop, remove the pan from the heat and pour the spices into a bowl to cool.
Drain the water that has been soaking the dried chilies. Add the cooled spices and add a cup or two of the Roasted Vegetable Stock to the pitcher. Cover with the lid and puree the chilies | spices until smooth. Pour this mixture into the cooking beans. Give a good stir and allow the beans to continue to cook.
The last 30 minutes left on the timer, check the beans. Scoop out a few of the pinto beans and give them a light squeeze. They should be firm but give easily when pressed between your fingers. Taste the liquid and add a few tablespoons of salt, giving them a good stir. Let them cook until the beans are tender and adjust the salt to get the salinity you like.
The beans are ready to be served. If you are making them in advance, pour them into a shallow container, allowing them to cool to room temperature. Then transfer them to a container and chill in the refrigerator for up to 5 days. The beans can also be vacuum sealed and frozen for up to 6 months.