Rockin' Bockin' Texan Ranchero Beans. I suppose if I can do Rockin' Bockin' Black Bean Steak Soup, Rockin' Bockin' Texas Ranchero Beans can be a thing too! Made with Shiner Bock beer, these beans capture the favorite flavors of Texas! Great recipe for Rockin' Bockin' Texan Ranchero Beans.
Transfer the bacon to a paper towel-lined plate to drain, discard all. It's slow-cooked for hours to include andouille sausage, chunks of ham (or pork), and of course red beans. It's a traditional menu item in New Orleans with its history dating back to those "laundry days" at home (on Mondays) th. You can have Rockin' Bockin' Texan Ranchero Beans using 9 ingredients and 5 steps. Here is how you cook that.
Ingredients of Rockin' Bockin' Texan Ranchero Beans
- It’s 2 lbs of pinto beans.
- Prepare 1 (32 oz) of box of beef broth.
- You need 2 (12 oz) of Shiner Bock beers.
- It’s 1 of medium red onion, diced.
- You need 2 of jalapeños, halved and seeded.
- It’s 1 can of fire roasted diced tomatoes.
- It’s 6 tbs of pinto bean seasoning.
- You need 6-8 of stems of cilantro.
- You need of Ham hock or sliced bacon (2-4 thick slices, quartered).
Stir beer, barbeque sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket.
Rockin' Bockin' Texan Ranchero Beans instructions
- Soak the beans overnight in large container with enough water to cover by 2". Remove bad beans, stems, debris and rinse well before using..
- Place soaked beans in a slow cooker. Add beef broth and both beers to cover beans completely. Add additional broth, beer or water if needed to cover beans by 1-2" of liquid. Be prepared to add liquid during cooking if needed..
- Add diced tomatoes, diced onion, sliced jalapeños, pinto bean seasoning, ham hock or bacon and cilantro. Stir to combine..
- Cook in crock pot on low heat for 6-8 hours. Add liquid as needed to keep liquid level with beans (or slightly below if you prefer thicker bean sauce). Don't allow liquid to cook down completely..
- These flavors continue to come together even more when stored in thy refrigerator and reheated the next day. I've had people say they're even better then. Enjoy!.
If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans. Ranchero sauce is more tomato based, more of a tomato sauce with lots of peppers, where enchilada sauce is usually made without tomatoes, and if it does contain tomatoes, they aren't the focus. Enchilada sauce is usually milder in flavor and spice level, though you can often use them interchangeably. Rice, beans, margaritas, queso and, of course, tacos, help make up the ultimate roundup of Mexican restaurant food.