Looking for something to serve with a big, juicy, charred buffalo steak? At The Fort, we serve most of our steaks with this tasty potato and corn dish. We source our potatoes from Colorado’s fertile San Luis Valley, although we suggest you use the freshest red potatoes available.
Follow the recipe below to enjoy this side with your next at-home steak dinner!
- 1 c. dried Anasazi beans, soaked for at least 2 hours
- 1 ½ lb. small red potatoes, quartered
- 4 tbsp. unsalted butter
- ¼ c. canola oil
- ½ c. finely chopped yellow onion
- 1 tsp. seasoned salt
- ½ c. fresh, frozen or canned white shoepeg corn, drained
- 1 fresh green chile, diced (Anaheim chiles are excellent)
- ½ c. diced red bell pepper
- ¼ c. chopped Italian parsley
- ½ tsp. toasted canola seeds (optional)
Drain the beans and place in a saucepan. Cover with fresh water and boil until soft, about 2 hours. Drain and set aside.
Preheat the oven to 400°F.
Boil the potato quarters in salted water for 20 to 30 minutes, or until easily pierced with a knife, then drain well and bake on an ungreased baking sheet for 15 minutes; the bottoms will brown a bit.
In a large sauté pan, melt the butter with the oil over medium-high heat. When quite hot, add the onion and sauté for about 4 minutes, until lightly browned. Add the seasoned salt, corn, green chile and red bell pepper. Cook for 2 minutes, then add the potatoes, beans and parsley. Stir gently until well combined and heated through. Serve with a sprinkle of the canola seeds, if desired.