Ranch House Beans
Rustic, hearty, and packed with smoky, comforting flavors, Ranch House Beans are a classic one-pot dish that brings the taste of the countryside straight to your table. This recipe starts with tender pinto beans simmered low and slow in a rich broth infused with crispy smoked bacon, aromatic onions, garlic, and a hint of sweetness from brown sugar. A touch of chili powder, cumin, and paprika adds the perfect balance of warmth and spice, while optional hot sauce lets you customize the heat level to your liking. Perfect as a side dish or a satisfying main, these beans are deliciously versatile—serve them with cornbread, rice, or enjoy them as they are. With a prep time of just 15 minutes and a simmering process that fills your kitchen with irresistible aromas, Ranch House Beans are a crowd-pleaser that’s worth the wait.
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Recipe Information
Ingredients
- 1 pound dried pinto beans
- 8 cups water
- 8 slices smoked bacon
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 15-ounce can canned diced tomatoes (with juices)
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish, optional)
Instructions
Rinse the dried pinto beans under cool water and pick out any debris or damaged beans. Place the beans in a large pot or bowl, cover with water, and soak overnight (8-12 hours).
After soaking, drain the beans and set aside.
In a large, heavy-bottomed pot or Dutch oven, cook the smoked bacon slices over medium heat until crispy. Remove the bacon and set it aside on a plate lined with paper towels. Leave about 2 tablespoons of bacon grease in the pot.
Add the diced onion to the pot with the bacon grease and sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the canned diced tomatoes (including their juices), brown sugar, chili powder, cumin, paprika, salt, black pepper, and hot sauce (if using). Mix well.
Add the soaked and drained beans to the pot, followed by 8 cups of water. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and let the beans simmer for 2.5 to 3 hours, stirring occasionally. Check the water level throughout cooking—if it gets too low, add more water in 1-cup increments to keep the beans from drying out.
Once the beans are tender and the liquid has thickened slightly, crumble the crispy bacon into the pot and stir to combine. Taste and adjust seasonings as needed.
Serve the Ranch House Beans hot, garnished with chopped fresh cilantro if desired. Enjoy as a hearty side dish or pair with cornbread for a complete meal.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 5802 mg | 252% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 23.6 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2981 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
