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a bowl filled to the top with seasoned ranch style beans. They are topped with shredded cheese and herbs.

Ranch Style Beans

Cindy
Ranch style beans feature tender pinto beans in a super flavorful tomato chili gravy. They are completely delicious and simple to make on the stovetop.
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Prep Time 10 minutes
Cook Time 2 hours
Additional Time 10 hours
Total Time 12 hours 10 minutes
Course Side Dish Recipes
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 lb dried pinto beans
  • 1 tbsp olive oil
  • 1 onion diced
  • 4 large cloves garlic minced
  • 1 400 g/14oz can chopped tomatoes
  • 1 tsp brown sugar
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • 1 tsp chili powder
  • 2 tsp salt
  • Black pepper to taste
  • 4 cups vegetable stock
  • 2 cups water

Instructions
 

  • Add the pinto beans to a large bowl of water, cover and soak overnight for 10-12 hours. Then drain the water away.
    pinto beans soaking in a bowl of water.
  • Heat olive oil in a large pot. Fry the onion on a medium setting until softened (about 5 minutes), then add the garlic and cook for another minute, stirring constantly.
    onion and garlic sauteing in a saucepan.
  • Transfer the onion and garlic to the bowl of a food processor or blender. Add the chopped tomatoes, sugar, spices and salt and blitz into a puree. Set aside.
    tomato puree in a food processor.
  • Add the drained beans to a large pot along with the vegetable stock and water. Bring to a boil then simmer covered for 1 hour, stirring occasionally.
    pinto beans simmering in a saucepan.
  • Add the tomato puree to the pot, stir well and simmer uncovered for another hour.
    a large pot of beans. A ladle is holding up a serving of ranch beans.
  • Serve topped with shredded cheese and fresh chopped cilantro (optional).
    a bowl filled to the top with seasoned ranch style beans. They are topped with shredded cheese and herbs.

Notes

  • Instead of soaking the beans overnight, you can do what's called a "quick soak". Add the beans to a large pot of water and bring to a boil. Boil rapidly for 2 minutes then remove from the heat, cover and leave to sit for 1 hour. Then drain away the water.
  • To Make in a Slow Cooker: Do NOT soak the beans. Start by cooking the onion and garlic and making the tomato puree. Then add that, the dried beans, and the remaining ingredients (including water) to the crock pot. Cook on LOW for 8-10 hours.
  • You can make this recipe spicier if you like! Add as much chili powder or hot sauce is you can handle.
  • This recipe is vegan and vegetarian! Feel free to add cooked bacon or ground beef to the recipe, or replace the water with ham stock for more flavor.