Ranch Style Beans
Savor the bold, smoky flavors of these homemade Ranch Style Beans—a comforting and hearty dish that’s perfect as a side or a satisfying standalone meal. This recipe transforms tender dried pinto beans into a rich, flavorful medley with the help of savory bacon, fire-roasted tomatoes, aromatic spices, and a hint of smoky chipotle pepper. Slow-simmered to perfection, the beans soak up every bit of the robust sauce, creating a dish that’s as hearty as it is irresistibly delicious. With just 15 minutes of prep and a slow-cooking technique that brings out deep, developed flavors, these beans are an ideal accompaniment to BBQ dishes, tacos, or roasted vegetables. Plus, they're easy to customize with a sprinkle of fresh cilantro or crispy bacon bits for a final touch. Whether you're hosting a backyard cookout or craving a cozy weeknight meal, these Ranch Style Beans are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 8 cups water
- 4 slices bacon
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces fire-roasted diced tomatoes
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pepper chipotle pepper in adobo sauce, chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the dried pinto beans thoroughly under cold water and remove any debris.
In a large pot, add the rinsed beans and 8 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour or until the beans are tender but not falling apart. Drain and set aside.
In the same pot, cook the bacon slices over medium heat until they are crisp. Remove the bacon, chop into small pieces, and set aside, leaving the bacon fat in the pot.
Add the diced onion to the pot and sauté in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the fire-roasted diced tomatoes, beef broth, and tomato paste. Mix well.
Add the chili powder, paprika, cumin, oregano, brown sugar, salt, black pepper, and chopped chipotle pepper to the pot. Stir to combine.
Return the cooked beans to the pot and mix thoroughly. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and let the beans cook for 1.5 to 2 hours, stirring occasionally, until the flavors meld together and the sauce thickens.
Taste the beans and adjust seasoning, if necessary.
Serve the ranch style beans hot, optionally garnish with chopped fresh cilantro and the reserved bacon bits.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 6896 mg | 300% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 35.3 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 507 mg | 39% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3443 mg | 73% | |
*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.
