Ranch Style Beans With Okra Food

SANTA MARIA RANCH-STYLE BEANS

Steps:

• Pick over and rinse beans. Place beans, beef broth and water in a large dutch oven; cover. Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally.
• Saute ground beef, onions and garlic; drain.
• Add beef mixture and remaining ingredients to beans. Simmer, covered, 1 hour.
• If thinner consistency is desired, add more beef broth.

CURRIED OKRA

Steps:

• Cut off the ends of the okra pods.
• Slice the pods into approximately 1/4 to 1/2 inch rounds.
• Peel and slice the onions.
• Place the sliced Okra into a glass or stainless steel bowl and sprinkle liberally with salt.
• Cover with the iced water, making sure that all slices are under water; refrigerate for at least 2 hours.
• Remove the bowl from the refrigerator and drain off the salt water.
• Heat the oil in a heavy skillet over medium high heat.
• Add the Okra and fry until lightly browned. (Approximately 10 minutes).
• Turning frequently to prevent sticking.
• Add the remaining ingredients and fry for a further 3 minutes, until the onions are soft.
• Serve hot.

EASY RANCH STYLE BEANS W/ RICE

Steps:

• Start by melting the butter in the pot along with a small amount of salt.
• Once melted add water and heat until it is almost to a boil.
• Add the rice and heat about 15 minutes or until most of the water is absorbed.
• In a separate pot pour the can of beans in and heat.
• Add the additional 2 tbsp of water so that the sauce has a good consistency.
• When finished cooking both items remove from heat.
• On a serving plate mix the two right before serving it.

RANCH STYLE BEANS

Steps:

• Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
• If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
• Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
• Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.

RANCH STYLE BEANS

Steps:

• Add all ingredients together in crock pot.
• Stir to blend.
• Cook on low 3 - 4 hours.

CHICKEN STEW WITH OKRA

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
• Cooks' note: Chicken stew, without sweet potato and okra, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat stew before proceeding with recipe.

RANCH STYLE BEANS

Steps:

• Method:.
• Soak the beans covered in water-either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
• Drain the soaked beans.
• In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.
• In the pot you'll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.
• Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, I check my beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you're satisfied that the beans are done, salt and pepper to taste.
• Feeds four to six.
• Notes: If you can't find dried ancho chiles, you can substitute either ancho chile powder or regular chili powder. I'd use 1/4 of a cup. These are not fiery beans, but if you want a bit more heat I'd throw in a bit of Cayenne. And I always add a pinch of baking soda to my soaking beans to help with digestion issues. You may do the same.

RANCH STYLE BEANS WITH OKRA

Steps:

• Simply combine all ingredients in a medium-sized sauce pan and bring to a boil.
• Reduce heat and simmer for 20 minutes or until thoroughly heated.