Ranch Style Beans
These Ranch Style Beans are tender pinto beans simmered in a thick tomato-based gravy with onion, garlic, chili powder, cumin, paprika, and brown sugar.
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Servings: 6
Ingredients
- 1 package dried pinto beans 16 oz
- 1 quart water
- 1 can tomato paste 6 oz
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp salt
- 1 tsp packed brown sugar
- 1/2 tsp black pepper
- Cayenne pepper to taste, optional
Optional Toppings
- Hot sauce
- Grated cheese
- Sliced jalapeño
- Sour cream
- Sliced green onion
- Chopped fresh parsley or cilantro
Instructions
- Rinse the dried pinto beans thoroughly under cool running water.
- Sort through the beans and remove any debris, damaged beans, or small stones.
- Place the rinsed beans in a large pot and cover them with water.
- Allow the beans to soak for 8 hours or overnight.
- After soaking, drain the beans in a colander.
- Return the drained beans to the pot.
- Add 1 quart of water to the pot.
- Place the pot over medium-high heat and bring the water to a rapid boil.
- Once boiling, reduce the heat to a gentle simmer.
- Cover the pot with a lid.
- Simmer the beans for 1 1/2 hours, or until they are fork tender.
- Add the tomato paste, diced onion, minced garlic, chili powder, ground cumin, paprika, salt, brown sugar, black pepper, and cayenne pepper, if using.
- Stir until the tomato paste and seasonings are evenly incorporated.
- Bring the mixture back to a boil.
- Reduce the heat to a gentle simmer.
- Cover the pot with a lid.
- Simmer for an additional 1 1/2 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
- Taste and adjust the seasoning, if necessary.
- Serve warm with hot sauce, grated cheese, sliced jalapeño, sour cream, green onion, parsley, or cilantro, if desired.
Slow Cooker Method
- Rinse and sort the dried pinto beans.
- Add the dried beans, tomato paste, diced onion, minced garlic, chili powder, ground cumin, paprika, salt, brown sugar, black pepper, and cayenne pepper, if using, to a slow cooker.
- Add enough water to fully cover the beans.
- Stir to combine the ingredients.
- Cover and cook on low for 8 to 10 hours, or until the beans are tender.
- Stir well before serving.
- Serve warm with the desired toppings.
Notes
To make these Ranch Style Beans gluten free, verify that the dried pinto beans are processed in a gluten-free facility or labeled gluten free, if needed.
Confirm that the tomato paste, chili powder, ground cumin, paprika, cayenne pepper, hot sauce, grated cheese, sour cream, and any additional toppings are labeled gluten free.
Use clean cookware, utensils, measuring spoons, and serving dishes to prevent cross-contamination.
If using broth instead of water, choose a certified gluten-free broth.
Avoid serving with wheat-based sides unless offering a gluten-free option such as corn tortillas, gluten-free cornbread, rice, or baked potatoes.