Ranchero Beans
Get ready to savor the bold and comforting flavors of Ranchero Beans, a classic Mexican-inspired dish that’s perfect as a hearty side or a satisfying main course. This recipe features tender, slow-simmered pinto beans infused with layers of flavor from smoky paprika, earthy cumin, and zesty chili powder. Diced jalapeño and fresh lime juice lend a vibrant kick, while chopped cilantro adds a refreshing finish. With canned tomatoes and rich chicken or vegetable broth as the base, this dish is beautifully seasoned with aromatic garlic, oregano, and onion. Ready in just a couple of hours, Ranchero Beans are a versatile crowd-pleaser that pairs wonderfully with rice, tacos, or your favorite protein. Perfect for meal prep or feeding a gathering, this bean recipe combines wholesome ingredients and bold spices for a true home-cooked delight.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, diced (seeds removed for less heat)
- 15 ounces canned diced tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
Instructions
Rinse the dried pinto beans under cold water and remove any debris. Soak the beans in water overnight or for at least 8 hours. Drain and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and diced jalapeño. Cook for an additional minute until fragrant.
Add the diced tomatoes (with their juice), chicken or vegetable broth, soaked and drained beans, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
Bring the mixture to a boil over high heat, then lower the heat to a simmer. Cover the pot with a lid, leaving it slightly ajar, and cook for 1.5 to 2 hours, stirring occasionally. Add more broth or water if needed to keep the beans submerged and prevent them from drying out.
Once the beans are tender and the liquid has thickened to your desired consistency, stir in the chopped cilantro and lime juice for a burst of fresh flavor.
Serve hot as a side dish or over rice for a filling main course. Enjoy!
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7286 mg | 317% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 22.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3100 mg | 66% | |
*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.
