Spicy Ranch Beans
Transform your next meal with these bold and hearty Spicy Ranch Beans! Made with tender pinto beans simmered in a rich, savory broth infused with smoky chipotle chili powder, fire-roasted tomatoes, and a medley of fragrant spices, this dish is the perfect balance of heat and flavor. Diced jalapeño peppers and sautéed aromatics like onion and garlic create an irresistible base, while a touch of tomato paste adds depth. This Tex-Mex-inspired recipe is perfect as a crowd-pleasing side dish or a satisfying vegetarian main course. With a prep time of just 20 minutes and a slow-simmered cooking process that enhances every ingredient, these beans are a must-try for lovers of smoky, spicy comfort food. Garnish with fresh cilantro for a burst of brightness, and serve warm for the ultimate flavorful experience! Perfect for potlucks, weeknight dinners, or even meal prep, these spicy ranch beans are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound dry pinto beans
- 8 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño pepper, seeded and diced
- 1 teaspoon chipotle chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 15-ounce can fire-roasted diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse the dry pinto beans under cold water, removing any debris or damaged beans.
Place the beans in a large pot or bowl and cover with water, allowing them to soak for at least 6 hours or overnight. Drain and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, minced garlic, and diced jalapeño pepper. Sauté for 5-7 minutes, stirring occasionally until the onion is softened and translucent.
Stir in the chipotle chili powder, paprika, cumin, and oregano, cooking for an additional 1-2 minutes until the spices are fragrant.
Add the tomato paste and stir to coat the vegetables. Cook for 1 minute.
Pour in the fire-roasted diced tomatoes (with their juices) and vegetable broth. Stir until combined.
Add the drained pinto beans to the pot and stir gently. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the beans simmer for 1.5-2 hours, stirring occasionally to prevent sticking or burning.
After the beans are tender, season with salt and black pepper to taste.
Serve the spicy ranch beans warm in bowls, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 6.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1321 mg | 28% | |
*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.
