Ingredients:
• 1 inch thick Ribeye Steaks
• 2 Cans Pinto Beans, drained and rinsed
• 2 Serrano chiles, roasted, peeled, and small diced (or small can of green chiles)
• 1 med Onion, small dice
• 2 Garlic cloves, minced
• 1-2 Cups Beef Stock or Broth
• To Taste Salt and Pepper
Method:
1. Preheat cast iron pan or grill to med-high heat
2. Bring Ribeye to room temp
3. Rub with EVOO
4. Sprinkle with S&P
5. Cook steak for 3-4 mins each side for med-rare temp
6. Remove steak and rest for 10mins
7. While your steak is resting prepare the beans...
8. Preheat med stock pot
9. Add EVOO
10. Add onions
11. Saute for 2-3 mins
12. Add Beef stock
13. Bring to simmer
14. Add chiles and garlic
15. Add S&P
16. Simmer for 10-15 mins
17. Serve
