Ranch Style Beans

A simple yet hearty recipe for tender pinto beans seasoned with zesty spices and a thick gravy. Beans are a simple, comforting and affordable meal that are packed with nutritious fiber. Made stove top or in the crock pot, this convenient Southwestern side is sure to be a crowd pleaser.Full of bold spices and rich flavors this recipe can be made stove top or in the slow cooker.

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Why This Recipe Works

• Way better than the canned version from the store, these beans have more flavor, and are cheaper than buying a can.
• Easy to make and requires very little prep!
• Can be made on the stovetop or in the slow cooker, a perfect set and forget it recipe.
• With no added preservatives these ranch style beans are a healthier, cleaner alternative to canned beans.

About Ranch Style Beans

Ranch style beans are a popular Texas staple that has been around for decades. Their spicy yet distinct flavor comes from the chili gravy the beans are simmered in. Made in either the slow cooker or on the stove, these beans can stand on their own served with rice or used as a side for BBQ and Tex mex.

Ranch beans are generally made with pinto beans unlike chili beans which can be made from kidney beans or red beans. The robust flavors however are similar and both are full of southwestern spices and flavors. 

What to Serve with Ranch Beans

Ranch beans have lots of spicy flavors commonly found in BBQ, Tex mex, and Mexican cuisines.

Serve these beans alongside your favorite ribs, BBQ chicken, brisket, wings, grilled pork chops, tacos, burritos, nachos, or enchiladas.

You can also serve these beans over rice as a healthy vegetarian main dish.

Try my Crockpot Great Northern Beans!

Ranch Beans Variations

Although to keep them true ranch style beans you’ll want to keep most of the spices the same, there are ways you can add variety to these beans.

• Make it less spicy – dial down the heat by varying the amount of cayenne pepper used in the beans. Instead use some smoked paprika or chili powder.
• Add some protein – after the beans are cooked add any of your favorite cooked proteins like grilled chicken, bacon, ground beef, or pork to make them extra filling.
• Add some toppings – any number of toppings can be used on these ranch style beans. Sour cream, jalapenos, cheddar cheese, green onions, chopped parsley or hot chilies all work very well.

Tips for Making Ranch Beans

• Let the beans simmer for enough time so they are tender and soft. This recipe is not to be rushed, it only gets better the longer it simmers.
• Make sure the heat isn’t too high while simmering. It only needs to be at a gentle simmer, too high and the beans might burn to the bottom of the pot.
• Adjust the spice to your tolerance. While ranch beans are inherently spicy, you can change the amount of heat by varying the cayenne pepper used in this recipe. A little goes a long way so adjust the amount to taste.

Best way to Store Leftover Beans

If you plan to make these beans ahead of time and store them, make sure they don’t stay at room temperature for more than 2 hours before refrigerating or they may go bad.

Seal leftovers in an airtight container and keep them in the fridge for 3-4 days.

For longer-term storage ranch beans can be frozen for up to 1 month. Thaw in the fridge overnight or in the crockpot.

To reheat, warm the beans in a pot over low heat until warmed through.

Try my Beans Cooked with Ham Hocks!

Ranch Style Beans

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 6

A simple recipe for tender pinto beans seasoned with zesty spices and a thick gravy. Beans are a simple, comforting and affordable meal that are packed with nutritious fiber. Made stove top or in the crock pot, this convenient South western side is sure to be a crowd pleaser.

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Ingredients 

• 1 16 oz package dried pinto beans
• 1 quart water
• 1 6 ounce can tomato paste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon packed brown sugar
• ½ teaspoon black pepper
• Cayenne pepper, optional, for heat, to taste
• Optional, for serving: hot sauce, grated cheese, sliced jalapeno, sour cream, sliced green onion, chopped fresh parsley or cilantro

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Instructions

• Prepare the beans by first rinsing them under cool water. Place in a large pot and cover with water. Let the bean stand and soften for 8 hours or overnight. Once finished, drain the beans over a colander and return the drained beans to the pot.
  
• Add 1 quart of water to the pot with the beans and bring to a rapid boil. Once boiling reduce the heat to a gentle simmer and cover with a lid. Simmer the beans for 1 ½ hours until they are fork tender.
  
• Add the tomato paste, onion, garlic, chili powder, ground cumin, paprika, salt, brown sugar, black pepper, and cayenne to the pot and bring everything to a boil. Again reduce the heat, cover with a lid and simmer for an additional 1 ½ hours.
  

Slow cooker Method:

• Add all ingredients to a slow cooker and combine well. Cover with water and cook on low for 8-10 hours until the beans are tender. No need to soak the beans for slow cooking.

Nutrition

Calories: 351kcal | Carbohydrates: 67g | Protein: 19g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 273mg | Potassium: 1557mg | Fiber: 14g | Sugar: 16g | Vitamin A: 1756IU | Vitamin C: 25mg | Calcium: 116mg | Iron: 6mg