Twofer Lunches! Cowboy Beans with Cotija, Bistec, and Cilantro, plus Bhindi Masala (okra curry)
Twofer Lunches! Cowboy Beans with Cotija, Bistec, and Cilantro, plus Bhindi Masala (okra curry)
by HarveysBackupAccount
2 Comments
HarveysBackupAccount
The beans recipe [is from acooknamedmatt on youtube](https://www.youtube.com/watch?v=kf7pYxl9lG8). Okra recipe is my own, based on a dish at a nearby Indian restaurant. Beans are terrifically rich and pretty simple. Okra is tangy and savory and hot and full of flavor.
**Beans**
* Cook 2 cups of dried pinto beans in 6 c. (1.5L) water with 1 tsp kosher salt. Or use (4) 14oz (400g) cans of cooked beans * After they’re cooked, reserve 1 c. of cooked beans and 1 c. of cooking water/can water and puree these withheld parts together with an immersion blender, or use a regular blender after they cool * Brown in a large pot: 1 lb (450g) thick cut bacon, sliced into 1-2 cm pieces * When bacon is 3/4 of the way done (browning but not close to crispy), add 1/2 lb (225g) pork chorizo and continue browning * After the meat is browned, add to the pot and saute: 1 minced large onion, 2-3 sliced serranos or jalapenos, and 2 sliced medium zucchini * After the veggies are soft and translucent, stir in 3-4 minced cloves garlic * When the garlic is fragrant, add a 14oz (400g) can of chopped tomatoes to deglaze the pan * Add the cooked whole beans and the pureed beans and mix well * If there is no free liquid, add 1/2 – 1 c. water to loosen it up. It should be like a *very* thick stew * Cook for 10-15 min at a low boil/on medium heat to meld all the flavors. Add salt to taste. * Portion into dishes and [top with bistec, crumbled cotija cheese, and chopped cilantro](https://imgur.com/a/Bwsh0eT)
**Bistec**
Salt and pepper a ~1 lb (450g) skirt steak or flank steak. Let it sit on a wire rack for 1-2 hours for the salt to absorb. Heat a heavy skillet on medium high and pan-grill the meat. Press on top with a spatula right after it hits the pan so it doesn’t curl up away from the pan. When you have a [nice brown crust](https://imgur.com/a/9N5HO6e), flip it over and get the other side. Cook until it’s the doneness you like. I like mine medium, about 140F internal temp. Let it rest 10+ min then slice into 1-2cm pieces
**Okra**
* Cut 1.5 lbs (675g) okra into 2-4cm pieces then toss with salt and oil * Broil on low, on the oven rack about 15cm below the broiler for 8-15 min, until it’s [nicely browned](https://imgur.com/a/qHRmEdO). Set aside. * Saute in a medium pot: 1 finely diced large onion * After the onion is soft, push it to the side of the pan and add 1 Tbsp whole cumin seeds. * Toast them for a minute then add 1 Tbsp each minced garlic and minced ginger. Cook until fragrant (< 30 sec) then mix into the onions. * Add a 14oz (400g) can of chopped tomatoes to deglaze the pan, then stir in: 2 tsp. ground coriander seed, 1/2 tsp. ground hing (asafetida), and 1 tsp. cayenne powder (adjust this to your heat tolerance) * Cook until there’s not much liquid left in the pot then stir in the okra and turn off the heat
2 Comments
The beans recipe [is from acooknamedmatt on youtube](https://www.youtube.com/watch?v=kf7pYxl9lG8). Okra recipe is my own, based on a dish at a nearby Indian restaurant. Beans are terrifically rich and pretty simple. Okra is tangy and savory and hot and full of flavor.
**Beans**
* Cook 2 cups of dried pinto beans in 6 c. (1.5L) water with 1 tsp kosher salt. Or use (4) 14oz (400g) cans of cooked beans
* After they’re cooked, reserve 1 c. of cooked beans and 1 c. of cooking water/can water and puree these withheld parts together with an immersion blender, or use a regular blender after they cool
* Brown in a large pot: 1 lb (450g) thick cut bacon, sliced into 1-2 cm pieces
* When bacon is 3/4 of the way done (browning but not close to crispy), add 1/2 lb (225g) pork chorizo and continue browning
* After the meat is browned, add to the pot and saute: 1 minced large onion, 2-3 sliced serranos or jalapenos, and 2 sliced medium zucchini
* After the veggies are soft and translucent, stir in 3-4 minced cloves garlic
* When the garlic is fragrant, add a 14oz (400g) can of chopped tomatoes to deglaze the pan
* Add the cooked whole beans and the pureed beans and mix well
* If there is no free liquid, add 1/2 – 1 c. water to loosen it up. It should be like a *very* thick stew
* Cook for 10-15 min at a low boil/on medium heat to meld all the flavors. Add salt to taste.
* Portion into dishes and [top with bistec, crumbled cotija cheese, and chopped cilantro](https://imgur.com/a/Bwsh0eT)
**Bistec**
Salt and pepper a ~1 lb (450g) skirt steak or flank steak. Let it sit on a wire rack for 1-2 hours for the salt to absorb. Heat a heavy skillet on medium high and pan-grill the meat. Press on top with a spatula right after it hits the pan so it doesn’t curl up away from the pan. When you have a [nice brown crust](https://imgur.com/a/9N5HO6e), flip it over and get the other side. Cook until it’s the doneness you like. I like mine medium, about 140F internal temp. Let it rest 10+ min then slice into 1-2cm pieces
**Okra**
* Cut 1.5 lbs (675g) okra into 2-4cm pieces then toss with salt and oil
* Broil on low, on the oven rack about 15cm below the broiler for 8-15 min, until it’s [nicely browned](https://imgur.com/a/qHRmEdO). Set aside.
* Saute in a medium pot: 1 finely diced large onion
* After the onion is soft, push it to the side of the pan and add 1 Tbsp whole cumin seeds.
* Toast them for a minute then add 1 Tbsp each minced garlic and minced ginger. Cook until fragrant (< 30 sec) then mix into the onions.
* Add a 14oz (400g) can of chopped tomatoes to deglaze the pan, then stir in: 2 tsp. ground coriander seed, 1/2 tsp. ground hing (asafetida), and 1 tsp. cayenne powder (adjust this to your heat tolerance)
* Cook until there’s not much liquid left in the pot then stir in the okra and turn off the heat
Looks awesome!