Big Ol’ Chili Rubbed Steak with Borracho Bean Velvet

1 pound dry pinto beans
6 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
2 T salt
½ C chopped fresh cilantro
1 can beer
2 pounds European style butter

8 ribeye steaks (about 10 oz each)
3 t coarse salt
2 t coarse ground black pepper
1 t garlic powder
1 t sugar
2 t chili powder
1 t cumin

For serving: cornbread or warm tortillas (flour or corn)

Soak dry beans overnight in enough water to cover by 3 inches. Drain.

In a small stock pot on medium high heat, fry bacon until cooked, but not crispy. Add onions and garlic and cook for about 3 minutes, stirring continually. Add beans and cover with water (cover by 2 inches). Add cilantro and beer. Cover the pot and simmer beans for 2 1/2 hours, until soft and tender, making sure to keep liquid level above the beans. Stir in salt. Remove one cup of beans and strain liquid out. Cool in bowl in refrigerator for about 20 minutes.

Place butter in a food processor. Add cooled beans and whiz until smooth. Place in rerigerator until chilled. Make small scoops with a cookie scoop and keep cool in refrigerator on cookie sheet.

Mix together steak seasoning ingredients, and liberally sprinkle over steaks. Cook over very hot coals to desired doneness. Serve with a scoop of bean butter on top. Serve with the remaining beans, and tortillas and green salad.

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