Ranchero Beans Recipes

RANCHERO BEANS

Ranchero Beans image

Provided by Ingrid Hoffmann

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.

HUEVOS RANCHEROS WITH QUICK STEWED BLACK BEANS

Huevos Rancheros with Quick Stewed Black Beans image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1/2 red onion, finely diced
Kosher salt
3 garlic cloves, finely minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 sprigs oregano
1/2 orange
One 540-milliliter/18.25-ounce can black beans, undrained
1/4 cup water (60 milliliters)
3 medium ripe tomatoes, such as Roma or vine-ripe, roughly chopped
1/2 red onion, roughly chopped
1/2 to 1 jalapeño pepper, roughly chopped
1/4 cup cilantro, roughly chopped
1 garlic clove, roughly chopped
1 lime, juiced
1 tablespoon olive oil
Kosher salt
4 corn tortillas
2 teaspoons olive oil (for frying eggs)
4 eggs
Kosher salt
Optional toppings: crumbled cotija or feta cheese, diced avocado, sour cream, fresh cilantro and/or oregano, sliced jalapeños, lime wedges, hot sauce

Steps:

For the beans: Heat the oil in a medium saucepan over medium heat. Add the onions, season with salt and cook for 3 to 5 minutes, or until softened and beginning to brown. Add the garlic and cook for 30 seconds. Add the cumin, cayenne, oregano, orange, beans with their juices and the water. Bring to a simmer. Reduce the heat to low and simmer for 25 to 30 minutes.
Meanwhile, for the salsa: Add the tomatoes, onions, jalapeño, cilantro, garlic, lime juice and oil into the bowl of a food processor. Season with salt and pulse until finely chopped and saucy. Season to taste and set aside. (If your tomatoes weren't the sweetest, feel free to pour the salsa into a skillet or saucepan and cook over medium-low heat for 5 to 10 minutes to reduce slightly and sweeten up.)
For the garnish: If using a gas stove or if you have access to a grill, turn on the heat and quickly heat the corn tortillas directly over the flame until lightly charred and set aside. You can also heat the tortillas in a pan over medium heat.
Heat some oil in a medium nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Season with salt.
To serve, place the tortillas onto plates and top each with black beans and a fried egg. Spoon the salsa overtop and garnish with toppings of your choice.

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

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

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