Open Flame recipe: Buckaroo Beans

Open Flame recipe: For a Texas-style barbecue, pass on the baked beans and opt for these buckaroos.
Oklahoman Published: July 27, 2011
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Buckaroo Beans

In Texas, we had baked beans at picnics and cookouts. At a barbecue, the beans were never sweet. Call them ranch-style or chili beans, I call these buckaroos. They come from the vaquero tradition, which also gives us the word buckaroo. This recipe takes two days, but it's worth it.

2 pounds dried pinto beans

1 to 2 pounds small pork roast

6 guajillo chiles, or other mild red chiles

6 chiles de arbol, or other spicy dried red chiles

6 cloves garlic, mashed into 3 teaspoons salt

1 tablespoon tomato paste

1 white onion, diced

2 tablespoons cracked black pepper

1 tablespoon cumin

• Dump beans into a large mixing bowl. Cover with water at least two inches above beans. Let stand overnight.

• Preheat oven to 300 degrees. Fill a small saucepan two-thirds from the top with water and bring to a boil. Add chiles and diced onion. Simmer 10 minutes, then turn off heat and cover. Let steep another 10 minutes.

• In a food processor, add rehydrated chiles, onion, garlic paste and a half cup of water from the pot. Blend until smooth and set aside.

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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