Bozeman Flank And Beans - pinto beans

Method

• 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.
• 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.
• 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 1 3/4 hours, adding water as needed to keep beans very moist but not soupy.
• Add salt to taste.
• 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.