What Makes This Recipe So Good
This is one of my most-missed foods from when I lived in Texas! Ranch style beans are a classic Texas recipe and even though I’ve been in Tennessee for a while now, I still get cravings for this dish. It’s that good!It’s a hearty, chili-esque recipe that makes a great side dish for Mexican or TexMex recipes, but is absolutely substantial enough to serve as its own meal! Serve it with some fresh baked broccoli cornbread to sop up every drop. It’s great for BBQ season, but be sure to bookmark this one for the fall and winter when stews and chilis are in full swing, too.Every bite is seasoned with the perfect blend of chili powder, oregano, cumin, and brown sugar. It’s deliciously savory with just the right amount of sweetness and spice.Leftover ranch style beans will keep up to 5 days if you refrigerate them in an airtight container! That makes them a great option for weekday lunches – just make up a big batch on the weekend and enjoy it all week long!
Key Ingredients
Pinto Beans – This budget-friendly source of protein and fiber is SO good for you! They’re full of antioxidants that can help fight free radicals and reduce inflammation, and they can help lower your blood pressure and cholesterol. If you want more pinto beans in your diet, be sure to try our Instant Pot Pinto Beans (No Soak!).Chipotle Chili Pepper Powder – You can also use cayenne pepper in place of or along with the chili pepper powder.Tomato Paste – This will thicken the ranch style beans mixture some and gives the whole dish a great, slightly sweet tomato flavor.
Can You Cook This Recipe in the Crock-Pot?
Yes! And it’s SO easy!Skip the soaking and go straight to the slow cooker. Add the dry pinto beans, beef broth, onion, garlic, tomato paste, brown sugar, cumin, oregano, and chili powder. Cook on low for 8-10 hours or until the beans are cooked through and tender. You can also cook on high for 6 hours if you need them sooner. Taste and season with kosher salt and freshly ground black pepper. Stir in water as needed for a thinner consistency.
Chef’s Tips
If you add too much water and want a thicker sauce, just let the ranch style beans simmer uncovered on the stove before serving. They’ll also thicken as they cool.The beans will expand as they soak, so I recommend using a large bowl and enough water to cover the dry beans completely plus 2-3 inches. That way they stay submerged even as they expand.Salt can keep the beans from softening, so wait and add it towards the end for the best texture possible.For more kick, top your ranch style beans with sliced jalapeños, a sprinkle of cayenne, or a dash of hot sauce.
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