Ranch Style Beans – Tender pinto beans swimming in a super flavorful chili tomato base deliver a soul-satisfying dish that will please everyone. Busy weeknight dinners just became a breeze with these incredibly easy ranch-style beans. And they pack a flavor punch that goes with just about everything!
I learned about this recipe years ago from a friend with a pretty big family. She was a pro at making the easiest, most mouthwatering weeknight meals on a tight budget. And it’s a hit every time I make it for my friends and family, so I know you’ll love it, too.😍
Even better is the ingredients are pantry staples. Ranch-style beans are so versatile. You can soak dried beans and make everything from scratch or open a can. No judging here!
Ranch-Style Beans With Homemade or Canned Beans
Let’s be honest; what’s easier than pulling out a can opener and pouring store-bought ranch-style beans into a saucepan? Why go through the hassle of soaking and making your beans?
No judging, my friend! However, homemade is the way to go to save some serious money. Besides, soaking beans is pretty hands-off. That brings me to another advantage. You can soak your beans, changing the water ever so often to remove the fun stuff that makes gas.🤭
Additionally, nothing beats controlling what goes into your food. That makes for a much more rewarding and satisfying meal if you ask me.
Recipe Ingredients
- Dried Pinto Beans – The life of this party has a mild flavor and rich texture, perfect for this recipe.🫘
- Seasonings – This recipe calls for bold flavors, so brown sugar, chili powder, ground cumin, dried oregano, smoked paprika salt, and pepper provide it.
- Aromatics – Onion and garlic always improve an already great stew.
- Crushed Tomatoes – These are great for adding that balancing acidic touch and must-have heartiness.❤️
- Broth – Chicken or vegetable broth (vegetarian version) creates a great base to build incredible flavor.
- Optional Toppings – The beauty of this recipe is how customizable it is; shredded cheese, green onions, and cilantro are fantastic toppings.
How to Make Ranch-Style Beans
- Rinse the dried pinto beans under cold water and remove any debris. Transfer them to a large bowl and cover with water. Soak the beans overnight or for at least 8 hours. (Photo 1)
- Drain the soaked beans and set aside.
- Saute – Heat oil in a large pot and add the diced onion. Sauté for about 3 minutes, then add garlic and saute for another minute until fragrant. (Photo 2)
- Seasonings – Add crushed tomatoes, tomato paste, brown sugar, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Cook for about 10 minutes, stirring frequently. (Photos 3-4)
- Beans – Add the soaked beans and stir for about a minute. Then, add the broth (chicken or vegetable) and bring it to a boil. (Photo 5)
- Simmer – Reduce heat and simmer the beans for an hour or more, occasionally stirring, until tender. (Photo 6)
- Adjust the thickness to your preference with more broth or water. Adjust the seasonings to taste.
- Serve hot with your favorite toppings, such as shredded cheese, chopped green onions, and cilantro. You can also serve this over rice or with cornbread. Enjoy! 😋
Recipe Variations
- Bean Swap – Opt for other types of beans, and there’s plenty to choose from! Some that make delicious ranch-style beans include kidney beans, black beans, garbanzo beans, navy beans, and Cannellini beans.
- Meaty Goodness – Make a high-protein dish with chicken, pork, chorizo, stew beef, etc.
- More Toppings – Sour cream will take your beans to a whole new level. Topping it with chimichurri, Caribbean pepper sauce, restaurant-style taco sauce, guacamole, and pickled jalapenos is pure yum.
Tips and Tricks
- If you don’t have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in water for a couple of minutes, then removing them from the heat and letting them sit for an hour.
- Drain and rinse the beans after soaking because the soaking water pulls the harder-to-digest elements from the beans.
- If you’re short on time, cook your beans in a pressure cooker. Then, you’ll have tender, tasty beans in 30 minutes.
Make-Ahead Instructions
I love cooking up a huge pot of beans and then freezing half of them for later. Besides, this recipe is even better the next day (like most tomato-containing recipes).
Serving and Storage Instructions
Ranch-style beans are best hot and enjoyed with caution. 🤣
Leftover ranch-style beans last in the refrigerator for 3-4 days and freezer for 3-6 months in an airtight container.
Thaw them overnight in the fridge, and heat them in a saucepan over medium.
FAQs
Yes, you can. While homemade is usually best, I understand time can be an issue. I’ve made this recipe by popping open a can when I’ve been in a rush.
Ranch-style beans are a bean dish popular in Texas and other parts of the Southwestern United States. They are typically made with pinto beans, chili powder, cumin, and other spices. The beans are slow-cooked in a chili sauce until tender and flavorful.
Lloyd W. McKee is credited with the creation of ranch-style beans. The company that created the brand and the Ranch Style Brand Beans product traces its origins to a commissary established in Denison, Texas 1872. However, it wasn’t until 1935 that they were introduced to consumers.
What to Serve With Ranch-Style Beans
These beans make great appetizers alongside homemade tortilla chips. For a dinner idea, serve them with collard greens, a classic combo that never disappoints.
Some skillet cornbread would also make a fantastic pair for this ranch-style beans recipe, and you can wash it down with this refreshing passion fruit margarita.
More Hearty Bean Recipes to Try
Conclusion
Ranch-style beans are a satisfying main dish or hearty side! Have you tried this recipe? Post a picture on Instagram! 🙏
Watch How To Make It
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Ranch-Style Beans
Ingredients
- 1 pound dried pinto beans
- 6-8 cups water for soaking
- 2 tablespoons canola oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 6 cups chicken broth (or vegetable broth)
Optional toppings
- Shredded cheese
- Green onions
- Cilantro
Instructions
- Rinse the dried pinto beans under cold water and remove any debris. Transfer them to a large bowl and cover with water. Soak the beans overnight or for at least 8 hours.
- Drain the soaked beans and set aside.
- To a large pot, add oil and diced onion. Sauté for about 3 minutes, then add the garlic and saute for another minute or until fragrant.
- Add the crushed tomatoes, tomato paste, brown sugar, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Cook for about 10 minutes, stirring frequently.
- Add in the soaked beans and stir for about a minute, then add the chicken or vegetable broth and bring to a boil.
- Reduce heat, let the beans simmer, and cook for an hour or more, stirring occasionally, until the beans are tender.
- Add more broth or water to adjust the thickness to your preference.
- Adjust the seasonings to taste.
- Serve hot with your desired toppings such as shredded cheese, chopped green onions, or cilantro. You can also serve this over rice or with cornbread.
Tips & Notes:
- If you don’t have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in water for a couple of minutes, then removing them from the heat and letting them sit for an hour.
- Drain and rinse the beans after soaking because the soaking water pulls the harder-to-digest elements from the beans.
- If you’re short on time, cook your beans in a pressure cooker. Then, you’ll have tender, tasty beans in 30 minutes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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