Bozeman Flank And Beans

Name: Bozeman Flank And Beans
Total time: 4 h
Yield: Six servings
Cuisine: southwestern
Ingredients: 1 pound dry pinto beans, rinsed; 6 plum tomatoes, cut in half lengthwise; 4 frying peppers, cut in half lengthwise, cored, deribbed and seeded; 1 hot red pepper, seeded and cut across in 1/4-inch slices; 1 teaspoon dry mustard; 3 tablespoons molasses; 4 teaspoons salt, plus more to taste; 1 teaspoon freshly ground black pepper; 1 teaspoon olive oil or bacon fat; 1 medium onion, minced; 1 1-pound flank steak; 2 teaspoons kosher salt; 1 teaspoon coarsely ground black pepper

By Molly O'Neill

Total Time: 4 hours
Rating: 3(9)
Comments: Read comments

Featured in: FOOD; Home on the Range

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Ingredients

Yield:Six servings

1pound dry pinto beans, rinsed
6plum tomatoes, cut in half lengthwise
4frying peppers, cut in half lengthwise, cored, deribbed and seeded
1hot red pepper, seeded and cut across in ¼-inch slices
1teaspoon dry mustard
3tablespoons molasses
4teaspoons salt, plus more to taste
1teaspoon freshly ground black pepper
1teaspoon olive oil or bacon fat
1medium onion, minced

The Steak

11-pound flank steak
2teaspoons kosher salt
1teaspoon coarsely ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Place the beans in a large, heavy-bottom pot. Cover with 2 inches of water. Bring to a boil for 3 minutes. Remove from heat. Cover and let stand for 2 hours.
Step 2
Preheat the oven to 400 degrees. Place the tomatoes and frying peppers, skin side up, on a baking sheet. Roast for 25 minutes. Carefully transfer the vegetables with their juices to a food processor or blender. Add the hot red pepper. Puree until smooth. Set aside. In a small bowl, stir together the mustard, molasses, salt and pepper. Set aside.
Step 3
Drain beans, discard liquid and dry the pot. Set beans aside. Place the olive oil or bacon fat in the pot and warm over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans to the onion. Pour in enough water to barely cover the beans. Stir in the tomato-pepper puree and the molasses mixture. Cover. Bake until tender, about 1¾ hours, adding water as needed to keep beans very moist but not soupy. Add salt to taste.
Step 4
Fifteen minutes before serving, season the steak with 1 teaspoon salt and pepper. Set aside. 10 minutes before serving, place a cast-iron skillet over high heat. Add the remaining salt to the skillet. Heat until hot. Quickly sear the steak, allowing it to cook 2 to 3 minutes on each side, depending on its thickness and how you like your steak cooked. Remove from pan. Let stand for 5 minutes. Slice and serve around beans.