Rancho Beans
Savor the hearty, smoky goodness of Rancho Beans—a rustic dish that brings bold flavors to your table. Featuring tender pinto beans simmered with savory thick-cut bacon, aromatic garlic, and a touch of heat from jalapeño, this recipe is elevated by a rich tomato sauce infused with smoked paprika, cumin, chili powder, and a hint of brown sugar for the perfect balance. Ideal as a comforting side dish or a satisfying main course, Rancho Beans pair beautifully with cornbread or rice. With easy preparation steps and optional cilantro garnish for a fresh finish, this crowd-pleasing recipe is perfect for potlucks, family dinners, or any occasion that calls for a robust, homestyle classic.
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Recipe Information
Ingredients
- 2 cups pinto beans
- 8 cups water
- 6 slices thick-cut bacon
- 1 large white onion
- 4 large garlic cloves
- 1 medium jalapeño
- 1 cup tomato sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 0.25 cup cilantro (optional, for garnish)
Instructions
Sort through the pinto beans to remove any debris or small stones, then rinse them thoroughly under cool water.
Place the rinsed beans in a large bowl and cover them with water by at least 2 inches. Let them soak overnight or for at least 8 hours. Alternatively, use the quick soak method by boiling them for 2 minutes, removing them from heat, covering, and letting them sit for 1 hour.
Drain and rinse the soaked beans, then place them in a large pot with 8 cups of water. Bring the water to a boil, then reduce the heat to a simmer. Cover and let the beans cook for about 1 to 1.5 hours, or until they are tender.
While the beans are cooking, chop the bacon into small pieces, dice the onion, mince the garlic, and finely chop the jalapeño (remove seeds for less heat).
Heat a large skillet over medium heat. Add the bacon and cook until it is crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon fat in the skillet.
Add the diced onion to the skillet with the bacon fat and cook for 5-7 minutes, until softened and slightly translucent. Add the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
Stir the tomato sauce, brown sugar, smoked paprika, ground cumin, chili powder, salt, and black pepper into the onion mixture. Let simmer for 3-4 minutes to combine the flavors.
Once the beans are tender, drain them and return them to the pot. Pour the tomato sauce mixture over the beans and stir until fully combined. Add the crispy bacon back into the pot.
Simmer the beans over low heat for 20-30 minutes, stirring occasionally to prevent sticking. Adjust seasonings as needed.
Serve the Rancho Beans hot, garnished with chopped cilantro if desired. Enjoy as a side dish or a main course with cornbread or rice!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 6092 mg | 265% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 34.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2693 mg | 57% | |
*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.
