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Ranch Beans

Total Time

Prep: 20 min. + standing Cook: 2-3/4 hours


8 servings

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.
Ranch Beans Recipe photo by Taste of Home


  • 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


  1. Place beans in a Dutch oven; 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 until beans are tender, 1-1/4 to 1-1/2 hours. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer, 1-1/2 hours longer.

Nutrition Facts

3/4 cup: 226 calories, 1g fat (0 saturated fat), 0 cholesterol, 345mg sodium, 41g carbohydrate (4g sugars, 10g fiber), 14g protein.

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