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Ranch Beans

 Ranch Beans
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.
6-8 ServingsPrep: 20 min. + standing Cook: 2-3/4 hours

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 222 calories, 1 g fat (trace saturated fat), 0 cholesterol, 328 mg sodium, 42 g carbohydrate, 16 g fiber, 13 g protein.