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Ranch-Style Beans

Total Time

Prep: 20 min. + standing Cook: 2-3/4 hours

Makes

8 servings

We serve these ranch-style beans at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right. —Wilma Ruth James, Ranger, Texas
Ranch-Style Beans Recipe photo by Taste of Home

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

Directions

  1. Place beans in a Dutch oven; 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 until beans are tender, 1-1/4 to 1-1/2 hours. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer, 1-1/2 hours longer.

Ranch-Style Beans Tips

How can you serve ranch-style beans?

These beans are the perfect side for a summer barbecue. Try them with honey chipotle ribs, our favorite barbecued chicken, or classic American burgers.

Can you use regular pinto beans instead of dried?

Using canned beans instead of dried will drastically change the cook time, but you can try it if you’re in a hurry. Skip the first step of boiling the beans and keep an eye on the beans during the next step. Since the beans are already tender, you only need to cook them until the flavors have melded together and the liquid is thick and rich.

How should you store ranch-style beans?

These ranch-style beans should last between 3-5 days in the refrigerator. If you'd like to enjoy your homemade beans for longer, you can also freeze cooked beans for up to 6 months in an airtight container. Here's how to store all kinds of leftovers for ultimate freshness.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

3/4 cup: 226 calories, 1g fat (0 saturated fat), 0 cholesterol, 345mg sodium, 41g carbohydrate (4g sugars, 10g fiber), 14g protein.

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