Courtesy of Joan Stagnaro, Girl Friday – Private Chef
Beans:
2 cups dried heirloom beans (preferably Rancho Gordo & a mix of several shapes and sizes for fun and texture)
| Marinated beef: | Chile: |
| 2 lbs hangar or flank steak | 2 large yellow onions, chopped |
| 3 bay leaves | 5 carrots, chopped |
| 1/2 cup soy sauce | 5 ribs celery, chopped |
| 2 T sugar | 2 large cans diced tomatoes |
| 1/2 cup red wine vinegar | 4-5 cups beef broth |
| 3 T crushed red pepper flakes | 1 can of beer |
| 3 T chili powder | 1 small can chipotle peppers in adobo |
| 10 cloves garlic minced | Salt and pepper to taste |
| 1/2 cup olive oil | |
| 2 T peppercorns |
The night before: Rinse beans and soak overnight. Place the beef and marinade ingredients together in a glass bowl and make sure the beef is well coated. Cover and refrigerate at least two hours or overnight.
3-4 hours before serving: sautée onions, carrots, and celery in a large heavy pot over medium heat until caramelized. Add beef, tomatoes (with juice) and 1/2 the broth. Cover and simmer for several hours over low heat, until the meat is tender and falling apart. As the beef cooks, add the can of beer and more broth as necessary.
While beef is cooking, drain beans and cook in plenty of fresh water with 2 T salt, 2 T ground pepper and 6-10 whole garlic cloves for one hour. Drain.
When beef is tender, add beans, and carefully add chopped chipotle peppers with their sauce. NOTE: add the peppers a little at a time and taste as you go. They are very hot.
Cook for another 30 minutes or so over medium heat to blend all the flavors. Serve with your favorite chili toppers.
