Ranch Style Beans with Okra
Rustic and full of Southern charm, Ranch Style Beans with Okra is a hearty, flavorful dish that combines tender pinto beans with the unique texture of fresh okra. Simmered slowly with aromatic spices like chili powder, cumin, and paprika, and brightened with a splash of apple cider vinegar, this recipe delivers a perfectly balanced blend of smoky, tangy, and savory flavors. The addition of crushed tomatoes and broth creates a thick, stew-like base, making it a comforting main course or a versatile side dish. Perfect for family dinners or meal prep, this protein-packed, one-pot wonder pairs beautifully with cornbread or steamed rice. Ready in just over two hours with minimal hands-on prep, it’s an easy yet satisfying way to enjoy the wholesome flavors of homemade cooking.
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Recipe Information
Ingredients
- 1 cup Dried pinto beans
- 6 cups Water
- 2 tablespoons Vegetable oil
- 1 medium White onion, diced
- 3 units Garlic cloves, minced
- 1 cup Crushed tomatoes (canned)
- 2 cups Beef or vegetable broth
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 cup Fresh okra, sliced into 1/2-inch pieces
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the dried pinto beans thoroughly under cold water and remove any debris. Place them in a large bowl, cover with water, and let soak overnight or for at least 8 hours. Drain the beans and set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the drained pinto beans, crushed tomatoes, and broth to the pot. Stir in the chili powder, ground cumin, and paprika. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot partially with a lid, and simmer the beans for 1 1/2 hours, or until they are tender. Stir occasionally and add water if needed to maintain a stew-like consistency.
Once the beans are tender, add the sliced okra to the pot. Stir in the salt, black pepper, and apple cider vinegar. Continue simmering for an additional 20 minutes, or until the okra is tender but not mushy.
Taste and adjust seasonings as necessary. Remove from heat and let the dish rest for 5 minutes before serving.
Serve warm, garnished with fresh cilantro if desired. Enjoy on its own or with a side of cornbread or rice.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5001 mg | 217% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 18.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2362 mg | 50% | |
*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.
