Ranchers Beans Recipes

RANCH BEANS

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.

RANCH STYLE BEANS

Steps:

• Place the beans in a large bowl or pot and cover with water completely, making sure you have at least two inches of water above the beans as they will soak up water. Soak the beans overnight.
• The next morning, drain the beans, rinse them well and then put them in the slow cooker along with the remaining ingredients. If you usually have trouble with your beans cooking and staying hard, LEAVE OUT the tomato sauce until the very end. Then once the beans are cooked, stir in the tomato sauce and cook for the last hour.
• Cook all day, 8-10 hours on low until the beans are softened completely. Stir every hour and check to see if you need to add more beef broth. This will depend on how well you soaked the beans beforehand. Adjust the brown sugar to taste, we like our beans sweeter than normal personally.
• Serve warm.

RANCHERO BEANS

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.

RANCH STYLE BEANS

Steps:

• Soak the beans covered in water-either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for 1 hour.
• Drain the soaked beans.
• In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, about half an hour.
• In the pot you'll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for 5 minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water, hydrated ancho chiles, and salt. Puree until smooth. Set aside.
• Add the pinto beans and beef broth to the pot. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 1 hour, stirring occasionally.
• At this time, stir in the reserved chile puree and then continue to cook the beans uncovered for another hour or until tender and the sauce has reduced. Taste and adjust seasonings. Serve warm.

RANCHER BEANS

Steps:

• Cook the presoaked beans over medium heat for 1 hour and 20 minutes.
• Preheat the pit to 210 degrees F.
• In a hotel pan, combine the beans, ham, sugar, cumin, jalapenos, chili powder, garlic, onions and peppers. Cover with aluminum foil and cook overnight on the pit.
• Transfer to a serving dish, and serve.

RANCHERO BEANS

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.