Best 4 Ranch Style Pinto Beans Recipes

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.

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 PINTO BEANS

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.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.