A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from October 20, 2006
Texas Ranch Beans

Texas ranch beans (or just “ranch beans”) are barbecue baked beans with a western name.
Barbecued Baked Beans
Barbecued Beans are very similar to the so-called Ranch Beans in Texas, and as you’d expect, they have the characteristic barbecue taste.
Mansmith’s Barbecue (San Juan Batista, CA)
Texas Ranch Beans

1 lb. dried pinto beans, sorted, washed, & drained
1/3 C. oil
2 medium tomatoes, chopped
1 large yellow onion, chopped
1 bell pepper, chopped
4 jalapeno peppers, chopped
4 large cloves garlic, chopped
3 Tbsp. Mansmith’s Barbecue Paste
2 dried hot red peppers
2 t. Mansmith’s Dry Fire

Soak beans overnight. Drain & rinse. Return beans to 6 qt. pot, cover with cold water. Bring to a boil. Reduce heat, simmer uncovered for two hours, until tender but not soft. Heat oil in large skillet to medium-high. Sauté vegetables until soft. Add rest of ingredients. Add this mixture to the beans. Stir to mix. Add water or beer if necessary. Simmer uncovered for 1 hour, stirring occasionally. Beans should be thick, not too juicy. Add more salt if needed just before serving.
Texas Ranch Beans

1 1/2 cups dried pinto beans
5 cups water
1 teaspoon salt
1/2 chopped onions
1/2 diced green pepper
2 cloves garlic, crushed
2 cups plain tomato sauce or puree
1 can (8 oz.) tomatoes and jalapeno pepper (Rotel brand if available)
2 teaspoons chili powder (or more)
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/4 cup dark molasses
2 cups frozen corn
1 can (16 oz.) garbanzo beans

1. Wash and sort beans. Place in 3 qt. saucepan with 3 cups of water.
Bring to a boil. Cover and remove from heat. Let stand 1 hour.

2. Add remaining 2 cups water. Bring to a boil; reduce heat. Simmer
covered, 30 minutes. Add 1 teaspoon salt: simmer, covered, 30 minutes
more or until just tender. Drain.

3. Meanwhile, prepare sauce: In nonstick skillet sprayed with PAM, saute
onion, green pepper and garlic 5 minutes, stirring occasionally.

4. Add tomato sauce, Rotel, chili powder, 1 teaspoon salt, pepper,
Worcestershire and molasses. Bring mixture to boiling. Reduce heat and
simmer 5 minutes.

5. In a 3 quart casserole place beans, corn and garbanzos. Add sauce and
mix well. (May be made up to this point and refrigerated.)

6. When ready to bake, preheat oven to 350. Bake covered for 1 hour.

Food Network
Texas Ranch Beans Recipe courtesy Tom Perini
Show:  Paula’s Home Cooking
Episode:  Paula’s Southern BBQ

1 pound dried pinto beans
1/4 pound salt pork
3 to 4 cloves garlic, minced
1 tablespoon chili powder

First, rinse the dried beans and remove any stones or dirt. Cut the pork into thin strips and rinse. Cover the beans with water, add the pork and garlic and boil until tender over medium heat (low boil), about 2 1/2 hours. Beans should always be covered with water. If needed, add more hot water to cover—especially if you want more bean broth. When the beans are tender, season with salt, to taste, and chili powder. Then let the beans sit and absorb these flavors for a while.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Friday, October 20, 2006 • Permalink

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