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Ranch Style Beans

These Ranch Style beans taste just like the beans you get in Texas. Serve with brisket or ribs. Use the leftovers for a mexican dish or nachos. These can be made in a slow cooker.

Ranch Style Beans

Your Ingredient

  • 1 lb dried pinto beans

  • 6 ancho chiles, stems and seeds removed

  • 6 cloves garlic, minced

  • 1 onion, diced

  • 1 15 ounce can petite diced tomatoes and their juices

  • 1 tsp brown sugar

  • 1 tsp apple cider vinegar

  • 1 tsp paprika

  • 1 tsp cumin

  • 1/2 tsp oregano

  • 1 cup water

  • 1 Tbsp kosher salt

  • 6 cups beef broth


  1. Soak the beans covered in water - either overnight or use the quick soak method on the package. Or use a slow cooker to make this dish even faster.

  2. Drain the soaked beans.

  3. In a cast iron skillet heated to medium high, cook the ancho chilis on each side for a couple of minutes or until they bubble or pop. Turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, about 30 minutes.

  4. In the pot or slow cooker, you used to cook the beans, heat up 1 Tbsp vegetable oil and cook the onions for 5 minutes on medium. Add the garlic and cook until fragrant about 1 minute.

  5. In a blender, add the cooked onion and garlic, tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water, hydrated anchos, and salt. Puree until smooth. Set aside.

  6. Add the Pinto beans and beef broth to the pot. On high, bring the pot to boil and then cover; turn the heat down to low and simmer for 1 hour.

  7. Stir in the reserved chile puree and then continue to cook the beans for another hour or until tender. If using a slow cooker you can leave it on low for several hours until beans are tender. Taste and adjust any seasonings.

Note: There is a lot of sauce to these beans.

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