HOMEMADE RANCH STYLE BEANS
Ranch Style Beans are one of those items that sometimes I can find right off at the store, and other times I can't find it in any store in town. So I always keep this recipe on hand for those times when I have to make it myself at home. Ranch Style Beans originated in Texas as a chuchwagon speciality with a unique depth of...
Provided by Vickie Parks
Categories Other Side Dishes
Time 5h20m
Number Of Ingredients 20
Steps:
- 1. Place dry beans in a large stock pot, and cover completely with water. FOR OVERNIGHT METHOD - Let beans soak in water overnight or until soft, and then drain beans in a colander. Or (FOR QUICK METHOD) - Bring water to a brisk, rolling boil. Remove pot from heat, cover pot, and let beans soak in hot water for 1 hour or until soft, and then drain in colander.
- 2. Cut chiles in half and remove seeds and stems. Heat chile halves in skillet for 1 to 2 minutes (to release flavor). Pour about 1 cup (or so) of boiling or very warm water over chiles and let stand 1 hour or until rehydrated and soft. Drain excess water.
- 3. Heat oil in a heavy-duty (or cast-iron) skillet. Add onion, garlic and rehydrated chile halves, and sauté, stirring frequently, for about 3 minutes or until soft. Turn off heat, and stir tomatoes, brown sugar, vinegar, paprika, cumin, salt, pepper into the chile-onion mixture. Place the tomato mixture in a food processor, and pulse for about 15 to 20 seconds or until thoroughly pureed.
- 4. To a large stockpot, add beans, beef broth and Liquid Smoke (if using), and stir well. Bring the beans to a brisk boil over High heat. Once it reaches a boil, reduce heat to Low and let beans simmer 1 hour, stirring frequently.
- 5. After simmering 1 hour, stir the pureed tomato mixture into the stockpot, and continue to cook 1 more hour, or until the chile gravy is reduced and thickened. Adjust seasonings, if needed. Serve warm as a side dish with any Tex-Mex meal or as an accompaniment spooned over grilled steaks, baked potatoes, steamed white rice, etc.
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victoria hyginus
[email protected]I'm not sure what I did wrong, but my beans turned out really mushy. I think I might have cooked them for too long.
Maria Cartagena
[email protected]This recipe is a great way to use up leftover beans. I added some chopped vegetables and it was a delicious and healthy meal.
Bright Monday Israel
[email protected]These beans are amazing! I love the creamy texture and the smoky flavor. I'll definitely be making this recipe again and again.
Kandy J
[email protected]I followed the recipe exactly and the beans were still a bit too bland for my taste. I think I'll add some more spices next time.
Jeneemma444 Murugan
[email protected]This recipe was easy to follow and the beans turned out great. I served them over rice and they were a hit with my family.
Noah Amosun
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I added a little too much chili powder. Next time I'll use less.
KF ABIR
[email protected]I'm not a big fan of beans, but this recipe changed my mind. The beans were so creamy and flavorful. I'll definitely be making this again.
ANA BODY
[email protected]5/5 stars! This recipe is a keeper. My family loved it.
Daniel Wyles
[email protected]Easy to follow recipe. I used canned beans to save time, but I think next time I'll try it with dried beans. The flavor was great!
Michael Carrillo
[email protected]Loved this recipe! The beans came out so flavorful and tender. I added a little bit of extra cumin and chili powder for a bit of a kick. Will definitely be making this again.