Ranch Style Beans Recipe

You are going to love these homemade ranch-style beans with pinto beans, onions, garlic, and tomatoes in a thick, smoky, and spicy tomato-based sauce.

Course Side Dish

Cuisine American, Tex-Mex

Keyword how to make ranch style beans, ranch style beans recipe, what are ranch style beans

Prep Time 15

Cook Time 1 30

Soaking Time 8

Total Time 9 45

Servings servings

Calories 266kcal

Author Beth Pierce

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.

Nutrition