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!

Course dinner, Main

Cuisine American, Southern

Prep Time 15

Cook Time 1

Soaking Time 8

Total Time 9 15

Servings

Calories 360kcal

Author Imma

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.

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.

Nutrition