Ranch Style Pinto Beans Recipes

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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

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 :

RANCH STYLE PINTO BEANS



Ranch Style Pinto Beans image

This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!

Provided by Maine-iac

Categories     Pork

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb dry pinto beans
1 tablespoon olive oil
1 large Spanish onion
4 cloves minced garlic
2 finely diced carrots
2 stalks finely diced celery
1 diced green pepper
2 tablespoons cumin
2 teaspoons oregano
liquid smoke (to taste)
Tabasco sauce (to taste)
salt & pepper
3 -4 smoked ham hocks
3 -4 cans chicken broth

Steps:

  • Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
  • In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
  • Add spices and simmer an additional 2 minutes.
  • Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
  • Add chicken broth to cover contents.
  • Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
  • Re-season with spices, as needed.
  • Cut and flake meat from hocks into bean mixture.
  • Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.

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