Ranch Style Pinto Beans
Dive into the bold, smoky flavors of Ranch Style Pinto Beans—a hearty, protein-packed dish that’s a true crowd-pleaser. This easy recipe starts with tender, slow-simmered pinto beans infused with a rich blend of spices like cumin, smoked paprika, and chili powder, balanced perfectly with fragrant garlic, diced tomatoes, and a hint of oregano. Using beef or vegetable broth as the base ensures a deeply flavorful experience, while the long cooking time allows the flavors to meld beautifully. Perfect as a comforting side dish, a standalone meal with cornbread or rice, or a filling for tacos and burritos, these beans embody everything you love about classic ranch-style cooking. Garnish with fresh cilantro for a burst of freshness and serve up rustic, homestyle goodness with every bite! Keywords: Ranch Style Pinto Beans, pinto beans recipe, hearty bean dish, slow-simmered beans, smoky bean recipe.
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 2 tablespoons Olive oil
- 1 large White onion, diced
- 4 Garlic cloves, minced
- 1 14-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 4 cups Beef broth or vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Pepper
- 2 Bay leaves
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Rinse the pinto beans thoroughly under cold water to remove any dirt or debris.
Place the beans in a large bowl, cover with water, and soak overnight (at least 8 hours). For a quick soak, bring the beans to a boil in a large pot of water, turn off the heat, and let them sit for 1 hour.
Drain the soaked beans and set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced tomatoes and tomato paste to the pot, stirring to combine.
Pour in the beef or vegetable broth, then stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper.
Add the drained pinto beans and bay leaves to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water or broth if needed to keep the beans covered.
Once the beans are fully cooked and the flavors have melded, remove the bay leaves and adjust seasoning with additional salt or pepper, if desired.
Serve hot, garnished with chopped cilantro if using. These beans pair wonderfully with cornbread, rice, or as a filling for tacos and burritos.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8412 mg | 366% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 27.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3445 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.
