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Ranch style beans
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Ranch Style Beans

Sweet, smoky, spicy, and plenty hearty
Course Side
Keyword Ancho Pepper, Smoked Paprika
Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings 6 servings
Calories 152kcal

Ingredients

  • 1 package dried pinto beans 16 ounces
  • 6 ancho peppers destemmed and deseeded
  • 6 cloves garlic minced
  • 1 yellow onion diced
  • 2 tomatoes diced (medium sized)
  • 4 cups beef broth
 (32 ounces)
  • 1/4 cup water
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon dark brown sugar
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon rosemary powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon liquid smoke
  • Salt and pepper to taste

Instructions

Soak the beans (choose one of the following)

  • Quick soak (1 hour): Rinse the beans, then place them in a pot. Cover them with water, then bring the water to a boil over high heat. Boil for 1 minute, then remove from the heat and cover. Keep covered for 1 hour, then rinse the beans with cool water.
  • Long soak (6 to 8 hours): Rinse the pinto beans then place them in a glass bowl and cover them with water. Allow them to soak for 6 to 8 hours to rehydrate (overnight works well).

Rehydrate the ancho peppers

  • Boil a pot of water.
  • Halve the ancho peppers lengthwise.
  • In a pan over medium heat, dry roast the ancho halves (no oil), for 2 minutes per side, using a spatula to place pressure on the chilies to increase skin bubbling on the pepper.
  • Place the ancho halves into a glass bowl, then pour the boiling water over the halves until the peppers are covered completely.
  • Soak the anchos for 30 minutes to rehydrate, then use.

Make the sauce

  • In a saucepan, heat olive oil then sauté the yellow onions until translucent. Add the minced garlic and stir often for 1 minute.
  • Transfer the onions and garlic to a blender. Add the ancho peppers, tomatoes, all the spices, liquid smoke, cider vinegar, and 1/4 cup water. Blend until the sauce is smooth.

Slow cook the beans

  • Place the soaked pinto beans, beef stock, and blended ingredients into a slow cooker. Stir to combine.
  • Set the slow cooker on high and cover. Cook for approximately 2 hours (until the sauce is simmering).
  • Stir the beans, then recover and set the slow cooker to low. Continue to cook on low for 3 hours.
  • Add salt, pepper, and additional seasonings to taste, then serve.

Video

Nutrition

Calories: 152kcal | Carbohydrates: 30g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 634mg | Potassium: 904mg | Fiber: 11g | Sugar: 17g | Vitamin A: 9950IU | Vitamin C: 18.9mg | Calcium: 48mg | Iron: 3.2mg