Search no more. These savory Ranch Style Beans are simply delicious. Enjoy these beans as the perfect side dish or stand alone vegetarian meal.
if you like beans, you’ll love this Ranch Style Beans recipe. You’ve got the acidity of the tomato paste, the smokey cumin and paprika, a little sweetness with brown sugar and of course the star of the show, pinto beans!
How To Soak Beans
If you have soaked beans before, you know it is super easy. If you haven’t, please don’t be intimidated! Overall it takes some time, but once you get them soaking- you don’t have to mess with them until they’re done.
To start, rinse and strain the dry beans. I like to sift through the beans to make sure they are all whole and there isn’t any pebbles that got mixed in.
Place the beans in a large bowl. Add a pinch or two of kosher salt and cover with water, at least 2 inches above the beans. Let them sit for at least 4 hours, ideally up to 12 hours or overnight. Now set them aside and go about your day.
When the time has passed, you’re ready to make your delicious Ranch Style Beans!
Easy Ranch Style Beans
I prefer to make these Ranch Style Beans in a dutch oven, but a stock pot will work perfectly as well. First add in your soaked beans. Cover with water plus enough to cover your second knuckle. Cover the pot and simmer on low heat for 90 minutes.
In a separate bowl, add brown sugar and all seasoning. I use chili powder, cumin, paprika, salt and black pepper. Whisk to combine.
Into the beans, add tomato paste, chopped onion, minced garlic and the bowl of mixed seasoning. Add 1-2 cups of water.
Note: 1 cup of water is sufficient, if you would like softer beans, add more.
Stir all together. Cover and simmer for 90 more minutes, stirring occasionally to prevent burning. You can serve as is or mash together slightly before serving.
We like to enjoy these beans as a side dish with barbecue chicken, hamburgers or sliced pork loin. We also use these beans as the highlight of our meal with a side of crispy bread and chopped salad.
Can You Freeze Ranch Style Beans?
Yes! Grab a freezer safe bag or container and put it in your freezer. As a a general rule, I would suggest freezing for 6 months or less. You can even make a double or triple batch with the purpose of freezing!
Ranch Style Beans
- 4 cups pinto beans 1 can tomato paste1 onion diced3 cloves garlic, sliced1 teaspoon chili powder1 teaspoon cumin1 teaspoon paprika1 1/2 teaspoons salt2 teaspoons brown sugar1 teaspoon black pepper
- Soak the pinto beans overnight in 8 cups of water. Drain and rinse well. Place the pinto beans in a dutch oven or stockpot and cover with water up to your second knuckle. Cover and cook over low heat for 1 1/2 hours. Place all of the seasoning and brown sugar in a small bowl and whisk to combine. Stir in the tomato paste, onion, garlic and seasoning.Add 1-2 cups more water. Cover and continue to cook up to 1 1/2 more hours, checking and stirring occasionally to prevent burning. You can serve as-is or mash the beans up before serving.
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