Ranch Beans Recipe
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Ranch Beans Recipe

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This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.
TOTAL TIME: Prep: 20 min. + standing Cook: 2-3/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + standing Cook: 2-3/4 hours
MAKES: 6-8 servings


  • 1 package (16 ounces) dried pinto beans
  • 1 quart water
  • 1 can (6 ounces) tomato paste
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 to 2 tablespoons chili powder
  • 2 to 3 teaspoons crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried marjoram

Nutritional Facts

3/4 cup: 222 calories, 1g fat (0 saturated fat), 0 cholesterol, 328mg sodium, 42g carbohydrate (7g sugars, 16g fiber), 13g protein.


  1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer. Yield: 6-8 servings.
Originally published as Ranch Beans in Country Extra July 1998, p51

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tready2 User ID: 2509701 28726
Reviewed Aug. 5, 2013

"Your cooking times are a little short. I pre-soak for 24 hours before starting this one. This makes cooking time a little shorter, but not as short as yours.

Legumes are my favorite and the reds are best for me, I do however like them all."

justmbeth User ID: 1196484 54024
Reviewed Feb. 1, 2009

"While we like spicy food and the spice combination in this recipe really appealed to us, the beans seems to be lacking the flavor we usually like with our beans."

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