You will love these homemade ranch-style beans with pinto beans, onions, garlic, and tomatoes in a thick, smoky, and spicy tomato-based sauce. They are much better than canned ranch-style beans with all-natural ingredients and tons of flavor.
These beans are so easy to make! The hardest step is remembering to soak the beans the night before. They have so much flavor and make a great side dish for many entrees like pork steaks, beef taquitos, and chicken enchilada casserole.
What are Ranch Style Beans
They are a Tex-Mex side dish featuring pinto beans, onions, garlic, and sometimes tomatoes, all in a spicy and savory tomato sauce.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pinto beans: You can substitute canned pinto beans. Use 3 (15-ounce) cans of beans, drained and rinsed. This will speed up the simmering time, but if you like the rich, complex flavor simmering beans provide, I suggest using dried pinto beans.
- Marjoram: This dried herb is a milder, sweeter, less intense version of oregano. However, if needed, you can substitute dried oregano.
- Chicken broth: Preferably low-sodium.
- Fire-roasted diced tomatoes: Substitute diced tomatoes or even Rotel tomatoes for the fire-roasted tomatoes.
- Chipotle peppers: They are packed in small cans with adobo sauce. They can be found in the Hispanic food section of most grocery stores. One chopped chipotle pepper with a little adobo sauce can take your Mexican and southwestern recipes over the top. Store the remaining chipotle peppers in adobo sauce in an airtight container in the refrigerator for up to a month or freeze them for up to 3 months.
How to Make Ranch Style Beans
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
The night before you wish to cook the bean recipe, rinse the beans and sort through them, removing pebbles. Add the beans to a large pot, cover them with cold water, and soak overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
Dry the pot and heat the olive oil over medium-low heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low and add the garlic, chili powder, cumin, smoked paprika, and dried marjoram. Cook for 1-2 minutes while stirring.
Stir in the chicken broth, brown sugar, fire-roasted diced tomatoes, tomato sauce, chipotle pepper with adobo sauce, and the rinsed beans. Bring the beans to a boil and then simmer for 1-1 1/2 hours or until desired tenderness.
Preparation Tips and Storage
- Add more chicken broth or water when needed to keep the beans simmering.
- Prepare this recipe up to 2 days in advance, covered, and stored in the fridge. Reheat on the stovetop over low heat.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
More Bean Recipes
Ranch Style Beans Recipe
Ingredients
- 1 lb dried pinto beans
- 1½ tablespoons olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- 4 cups low-sodium chicken broth
- 1 tablespoon brown sugar
- 1 (15-ounce) can fire roasted diced tomatoes
- 2 (8-ounce) cans tomato sauce
- 1 chipotle pepper chopped
- 1 tablespoon adobo sauce from the can of chipotle peppers
Instructions
- The night before you wish to cook the bean recipe, rinse the beans and sort through them, removing any pebbles. Add the beans to a large pot, cover them with cold water, and soak overnight in the refrigerator. Drain the beans in a colander in the sink and rinse.
- Dry the pot and heat the olive oil over medium-low heat. Add the onion and cook until soft, stirring frequently.
- Reduce the heat to low and add the garlic, chili powder, cumin, smoked paprika, and dried marjoram. Cook for 1-2 minutes while stirring.
- Stir in the chicken broth, brown sugar, fire-roasted diced tomatoes, tomato sauce, chipotle pepper with adobo sauce, and the rinsed beans. Bring the beans to a boil and then simmer for 1-1 1/2 hours or until desired tenderness.
Notes
- Add more chicken broth or water when needed to keep the beans simmering.
- This recipe can be prepared up to 2 days in advance, covered, and stored in the fridge. Reheat on the stovetop over low heat.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
Julie
These beans feel a lot like BBQ season, which I am so excited to get too! These ranch style beans sound like they pack a lot of flavor. I can’t wait to try them!
Beth Pierce
Thank you, Julie! Enjoy!
Clarice
It’s been a while since we had some ranch style beans and this post made me crave for some. It looks absolutely delicious. I can imagine it paired with some pork steaks. Thank you for sharing the recipe.
Beth Pierce
You are most welcome, Clarice!
Lisa
This were so delicious, and easy to make. They paired well with some barbecue chicken.
Jen
These ranch style beans were delicious! They were perfect with our Memorial Day BBQ.
Henri
This one reminds me of the British bacon and beans breakfast, sometimes with fried eggs on the side. We usually use tinned beans in tomato sauce, but yours with fresh beans looks healthier. I just have to remember to soak them overnight in the refrigerator. Otherwise, things can get tricky tummy-wise.
Beth Pierce
Thanks, Henri! Enjoy!
Sonya S
My mom used to make something kind of similar, but yours looks even richer and more flavorful with that chipotle twist. There’s something so comforting about a big pot of beans simmering on the stove—it just feels like home.
Beth Pierce
So true!
Paula Montgomery
This sounds delicious and so much better than the canned version. I appreciate the tip about using dried pinto beans for a richer flavor. Thanks for sharing.
Beth Pierce
My pleasure, Paula! Enjoy!
Yeah Lifestyle
This looks absolutely delicious and so healthy as well. I can’t wait to give this recipe a go and try making this from scratch
Beth Pierce
Thank you! Enjoy!
Tammy
Oh my these were so dar good. Perfect for a summer barbecue or cookout.
Beeb
These look really good. I’ll probably add some diced jalapenos. I really love a big kick of heat in recipes like this.
Beth Pierce
Thanks, Beeb! Enjoy!