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Easter Dinner for 20.

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Ross in Ventura
Ross in Ventura Posts: 7,234
in EggHead Forum
Started cooking on Saturday first Cowboy Beans then Tri-Tip.

Started with the bacon and vegetables at med temp. 

Then added the rest of the ingredients and brought to a boil.

On the Egg @250* for 4hrs.

Grilled the Tri-Tip for 10 minutes a side @400*

The Tri-Tip turned out perfect.



This was a wonderful Easter Famley Dinner every one brought a dish.

Recipe:

My Ranch Beans

INGREDIENTS

    • Cowboy Bean recipe:2 Lbs. pinto beans, rinsed sorted and soaked overnight (or quick soak. Boil for 2 minutes and let stand 1 hour and drain and rinse.)
    • 1/2 stick of butter
    • 1/2 pound bacon, diced
    • 1 onion, chopped
    • 2 bell pepper, finely chopped
    • 1 14.5 oz.. diced tomatoes with juice
    • 3 to 4 cloves garlic, minced
    • 3/4 cup chili powder
    • 1/2 to 1 tsp cayenne pepper (depending on your taste)
    • 1 to 6 oz. can tomato paste
    • 1 cup chopped cilantro
    • 2 qts.. chicken broth, 1 qt. beef broth the kind you get at the market

INSTRUCTIONS

    1. Melt butter in large pot or dutch oven.
    2. Add bacon and next 4 ingredients and saute' for about 4 or 5 minutes until vegies are tender but not burned.
    3. Add cilantro, chili powder, cayenne and tomato paste and cook about 3 minutes.
    4. Add beans, broth, salt and pepper to taste, bring to boil then lower heat and simmer 1 1/2 to 2 hours or 'til beans are tender.
    5. During this time liquid smoke (remember, a little of this stuff goes a long way) and tabasco and adjust seasonings to taste.
    6. If you want this thicker you can mash beans against the side of the pot to thicken.

Thanks for lookin!

Ross
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