Ranch Style Beans
Tender pinto beans simmered with tomato paste, onions, garlic, and bold Southwestern spices create a hearty and flavorful dish perfect as a main or side. An affordable, comforting classic that's both nourishing and deeply satisfying.
6 Servings
Ingredients
- 1 16 oz package dried pinto beans
- 1 quart water
- 1 6 oz can tomato paste
- 1 small onion finely 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 ground black pepper
- Cayenne pepper to taste (optional)
- Optional for serving: hot sauce grated cheese, sliced jalapeño, sour cream, sliced green onion, fresh parsley or cilantro
Instructions
Soak the Beans:
- Begin by rinsing the dried pinto beans thoroughly under cool water. Place them in a large stockpot and cover with water. Allow them to soak for 8 hours or overnight at room temperature.
Boil and Simmer:
- Once soaked, drain the beans and discard the soaking water. Return the beans to the pot and add 1 quart of fresh water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 1½ hours, or until the beans are tender when pierced with a fork.
Add Flavor Components:
- After the initial cooking time, stir in the tomato paste, diced onion, minced garlic, chili powder, cumin, paprika, salt, brown sugar, black pepper, and cayenne (if using). Mix well to combine.
Simmer Again:
- Return the pot to a boil, then reduce to a low simmer. Cover and continue to cook for an additional 1½ hours, allowing the flavors to deepen and the beans to reach a creamy, savory consistency.
Slow Cooker Method
- Place all ingredients into a slow cooker. Cover the beans with enough water to submerge by 1 to 2 inches. Stir well, then cover and cook on low for 8 to 10 hours, or until the beans are soft and flavorful. Soaking is not required for this method.
Notes
To make this recipe gluten-free, ensure that the chili powder, paprika, and cumin are labeled gluten-free (some spice blends may contain anti-caking agents with gluten). Additionally, double-check the tomato paste brand for potential additives. When serving, avoid toppings like store-bought crispy onions unless they are specifically labeled gluten-free.