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1
Place the beans in a large, heavy-bottom pot.
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2
Cover with 2 inches of water.
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3
Bring to a boil for 3 minutes.
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4
Remove from heat.
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5
Cover and let stand for 2 hours.
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6
Preheat the oven to 400 degrees.
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7
Place the tomatoes and frying peppers, skin side up, on a baking sheet.
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8
Roast for 25 minutes.
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9
Carefully transfer the vegetables with their juices to a food processor or blender.
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10
Add the hot red pepper.
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11
Puree until smooth.
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12
Set aside.
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13
In a small bowl, stir together the mustard, molasses, salt and pepper.
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14
Set aside.
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15
Drain beans, discard liquid and dry the pot.
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16
Set beans aside.
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17
Place the olive oil or bacon fat in the pot and warm over medium heat.
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18
Add the onion and cook until soft, about 5 minutes.
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19
Add the beans to the onion.
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20
Pour in enough water to barely cover the beans.
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21
Stir in the tomato-pepper puree and the molasses mixture.
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22
Cover.
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23
Bake until tender, about 1 3/4 hours, adding water as needed to keep beans very moist but not soupy.
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24
Add salt to taste.
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25
Fifteen minutes before serving, season the steak with 1 teaspoon salt and pepper.
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26
Set aside.
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27
10 minutes before serving, place a cast-iron skillet over high heat.
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28
Add the remaining salt to the skillet.
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29
Heat until hot.
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30
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.
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31
Remove from pan.
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32
Let stand for 5 minutes.
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33
Slice and serve around beans.
