RANCHOGORDO.COM RECIPES

Steps:

• Place the beans in a large kettle or bean pot, add enough cold water to cover them by 2 inches, and bring to a boil over high heat. Reduce the heat and simmer for 1 hour. Add the onion, garlic, mustard, paprika, and tomato paste, and season with salt and pepper. Continue to simmer until the beans are tender.
• 30 minutes before you’re ready to eat, heat an outdoor grill for medium heat, using hardwood if you can. Meanwhile, season the meat generously with the garlic paste and plenty of salt and pepper, rubbing the meat with the mixture so it adheres.
• Place the tri-tip on the grill and grill, turning it occasionally, until lightly charred all over, fragrant, and cooked to the desired doneness. Use an instant-read thermometer inserted into the thickest part of the tri-tip to judge doneness, rare is 130°F or medium-rare about 145ºF. The thin part will be cooked more well done for the folks who like it that way.
• Let the meat rest for 10 minutes before slicing it thinly across the grain. Serve with the beans and salsa.

Steps:

• Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.) Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
• Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly caramelized, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley. Toast the bread slices. While still hot, rub them with the garlic halves, then tear into large pieces. Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.