Potluck Ranchero Beans Recipes

SLOW-COOKER POTLUCK BEANS

Slow-Cooker Potluck Beans image

It was the morning of our family potluck, and I still needed something to take. I threw together this recipe while drinking my morning coffee. By the end of the gathering, the beans were all gone and someone had even washed the crock for me! -Mary Anne Thygesen, Portland, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 4h10m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 cup brewed coffee
1/2 cup packed brown sugar
1/4 cup spicy brown mustard
2 tablespoons molasses
2 cans (16 ounces each) butter beans
2 cans (16 ounces each) kidney beans
2 cans (16 ounces each) navy beans

Steps:

In a greased 3- or 4-qt. slow cooker, mix first 4 ingredients. Rinse and drain beans; stir into coffee mixture. Cook, covered, on low until flavors are blended, 4-5 hours. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 243 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 538mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 10g fiber), Protein 14g protein.

POTLUCK RANCHERO BEANS

Potluck Ranchero Beans image

Be the bearer of the best beans at the potluck! These are made with big chunks of Mexican chorizo, sliced wieners and BBQ sauce.

Provided by My Food and Family

Categories Beans

Time 45m

Yield Makes 16 servings, 1/2 cup each.

Number Of Ingredients 9

Ingredients

8 oz. Mexican chorizo, cut into 1-inch chunks
1 can (12 oz.) diced tomatoes, undrained
1 small onion, quartered
1/4 cup cilantro
1 clove garlic
4 OSCAR MAYER Wieners, sliced
1/4 cup KRAFT Original Barbecue Sauce
3 cans (15 oz. each) pinto beans, undrained
5 arbol chiles, stemmed

Steps:

Brown chorizo in saucepan on medium heat. Meanwhile, blend tomatoes, onions, cilantro and garlic in blender until smooth.
Drain chorizo; return to saucepan. Add wieners; cook 3 min., stirring occasionally. Stir in tomato mixture. Bring to boil.
Stir in remaining ingredients; simmer on medium-low heat 20 min., stirring constantly.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

RANCH BEANS

Ranch Beans image

This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.

Provided by Taste of Home

Categories Side Dishes

Time 3h5m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) dried pinto beans
1 quart water
1 can (6 ounces) tomato paste
1/2 cup chopped onion
1 garlic clove, minced
1 to 2 tablespoons chili powder
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried marjoram

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.

Nutrition Facts :

RANCHERO BEANS

Ranchero Beans image

Provided by Ingrid Hoffmann

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano
2 teaspoons ground cumin
1 medium yellow onion, finely chopped
1 jalapeno chile one seeded, ribbed and chopped
1 (14-ounce) can chopped tomatoes with liquid
1 (12-ounce) can pinto beans, washed and drained
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
Serve hot in bowls.

SIMPLE RANCH BEANS

Simple Ranch Beans image

This recipe is so easy and delicious. It is great for BBQ's and potlucks. Cook time does not include cooking the bacon. When I make these, I usually cook the bacon the day before.

Provided by Miss V

Categories Beans

Time 6h15m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans ranch style beans
1 (15 ounce) can baked beans
1 large green bell pepper, chopped
1 large onion, chopped
1/2 lb bacon, cooked and crumbled

Steps:

Saute pepper and onion for 8 to 10 minutes. Add all ingredients to crock pot and cook on low for 4 to 6 hours.
Add salt and pepper to taste.
My friend Sheri usually adds a chopped jalepeno pepper for spicier beans.

RANCHERO BEANS

Ranchero Beans image

Mexican style beans with the most delicious broth. I never bother to soak these beans, or pour off the first boil of water. This is the way we've cooked Mexican beans in my family for generations. But, if you're a stickler for bean ritual, feel free to presoak, et cetera, to your heart's content.

Provided by rockytuesday

Categories Beans

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pinto beans
1 cup tomatoes, diced (canned works fine, pour in the juice)
1/2 lb bacon, diced
1 cup onion, diced
1/2 cup cilantro leaf, chopped
1 -2 jalapeno pepper, whole
4 teaspoons salt
1 teaspoon pepper

Steps:

Sort the beans, toss out all the rocks and imperfect beans. Rinse beans and place in a pot. Cover with water 2 inches above beans. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, adding water if needed.
Add remaining ingredients, making sure water covers everything. Simmer about 1 1/2 hours.
Taste the beans and broth together in a spoon. If it is not spicy enough for you, dice the jalapeño or add a few drops of Tobasco to taste.
Serve in a cup or bowl.

Nutrition Facts : Calories 225, Fat 13.2, SaturatedFat 4.3, Cholesterol 19.3, Sodium 1402, Carbohydrate 18.3, Fiber 5.8, Sugar 1.7, Protein 8.9

RANCHERO BEANS

Ranchero Beans image

These are great on a cold night for dinner. While this recipe is for being doen on the stove top, I've often done it in the crockpot. I just don't saute everything, but throw it all into the crock, including the already fried bacon. Aso, when I use the crockpot, I'll often substitute out the can of beans for a multi-bean pack that I'll soak overnight (start them out in hot water) before I cook them in the crockpot. This was adapted from a recipe by Ingrid Hoffman on Food Network's Simply Delicioso.

Provided by skfritz525

Categories Tex Mex

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb sliced bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano
2 teaspoons ground cumin
1 medium yellow onion, finely chopped
1 jalapeno chile, one seeded ribbed and chopped
1 (14 ounce) can chopped tomatoes with liquid
1 (12 ounce) can pinto beans, washed and drained
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Heat a large skillet over high heat for 2 minutes.
Add the bacon and fry until crispy, about 6 minutes, stirring frequently.
Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat.
Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet.
Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
Serve in hot bowls.

Nutrition Facts : Calories 397.9, Fat 26.4, SaturatedFat 8.6, Cholesterol 38.6, Sodium 767, Carbohydrate 26.1, Fiber 8.3, Sugar 1.6, Protein 14.7

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