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Ranch Beans

A delightful blend of flavors offering a hearty dish that's perfect for gatherings and cozy family meals.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried pinto beans soaked overnight
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 4 cups vegetable broth
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Soak the dried pinto beans overnight in plenty of water.
  2. Drain and rinse the beans under cold water.
  3. In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent, then add the minced garlic and cook until fragrant.
  4. Stir in the smoked paprika, ground cumin, and chili powder.
  5. Add the soaked beans, brown sugar, ketchup, Worcestershire sauce, and vegetable broth to the pot. Stir well to combine.
  6. Increase the heat to bring the mixture to a boil.
  7. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour.
  8. Once the beans are tender, season with salt and pepper to taste. Serve warm.

Notes

For extra flavor, let the beans sit overnight in the fridge after cooking.