Cookout at the OK Corral

0 Comments | Gazette, The (Colorado Springs), Oct 6, 2004 | by TERESA J. FARNEY THE GAZETTE

Source: Tuda Libby Crews

The Circle Bar Ranch is "a far piece from nowhere" in the northeastern corner of New Mexico, with no restaurants closer than 40 miles away. Visitors always planned to arrive by late morning, making sure they'd be there at dinnertime. Esther Libby was kno wn for her well-stock ed larder and could whip up a delicious meal for any number of guests in less than 30 minutes. Esther's beans stand out in the minds of many who put their boots under her table. Regional differences call for various additions such as onions, tomatoes, garlic, cumin, bay leaf, chili powder, jalapeos or other ingredients, but Esther's Ranch Frijoles are pure and honest, cowbo y-style. And there's nothing better than campfire-cook ed Ranch Beans.

RANCH BEANS

Yield: 8 servings

2 generous cups dried pinto beans, picked over and rinsed

Soft water or distilled water, for soaking beans

1 1/2 cups diced salt pork or bacon

1 1/4 cups tomato sauce

Salt, to taste

Procedure: 1. Place beans in 3-quart container and add soft water or distilled water to cover by about 5 inches; soak overnight (soak only for regular cooking method in step 1 and for campfire method in step 4; for pressure-cooker method, skip to step 3).

2. Drain beans and place in large, heavy kettle with lid. Add 8 cups fresh water, salt pork and tomato sauce. Place kettle over medium-high heat and bring to a steady simmer. Cook beans, checking every 20 minutes or so to make certain there is enough water. Maintain water level at 1 1/2-2 inches above beans by adding hot water as needed (cold water toughens beans.) Total cooking time for beans that have been soaked overnight is 1 1/2-2 hours at lower altitudes. At high altitudes (above 5,000 feet) allow 1-2 hours more. Add salt to taste and serve.

3. To cook in pressure cooker, clean and rinse beans but do not soak. Place beans, 8 cups water, salt pork and tomato sauce in 3- quart pressure cooker. Lock lid in place and put petcock on lid. Place cooker over medium-high heat, bring to full pressure, and cook 25 minutes. (Or follow manufacturer's directions for your own pressure cooker.) Place pressure cooker under cold, running water to quickly reduce pressure. Carefully remove petcock to release steam and then remove lid. Stir beans, making sure to stir bottom of pan, and check moisture level. A rule of thumb at the halfway point of cooking is to have about 2 inches of water above the beans. Add hot water as needed and replace the securely, put petcock on and bring cooker to full pressure. When at full pressure, cook beans another 25 minutes. Repeat cooling process and remove lid. Stir beans and add salt to taste. If liquid is too thin, simmer over low heat until thickened.

4. To cook over a campfire, start a hardwood fire and build up a bed of hot coals. Place soaked beans, salt pork and tomato sauce in a 3- to 4-quart Dutch oven. Add enough water to cover beans by 3 inches. Place or hang Dutch oven about 10 inches above an even bed of hot coals and bring beans to a steady simmer. Tend fire to maintain medium-high heat, adding hot coals as necessary. Control heat in Dutch oven by raising (to lower the heat) or lowering (to increase the heat) the kettle over the hot coals. Tend carefully; beans can scorch quickly if they become dry or if the fire gets a "hot spot." Stir beans about every 20 minutes to ensure they are not sticking to the bottom of the Dutch oven. Keep a pot of hot water over the fire for adding to beans. Cook beans until tender, about 2 1/2-3 hours. (Cooking time at a high altitudes is about 3 1/2-4 hours.) Season with salt to taste before serving.