RANCH STYLE BEANS
This is my attempt to copycat the canned Ranch-Style Beans. I want to keep track until I get it right. If you want to jump in and help I'd love the help!
Provided by TishT
Categories Beans
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
- If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
- Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
- Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.
RANCH-STYLE BEANS (AKA COWBOY BEANS)
This recipe comes from memories of my husband of his mothers "chili beans" Of course I changed it a bit and the title cause we all Know there are no beans in "chili"
Provided by Just Cher
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in a dutch oven: add water 2 inches above beans.
- Bring to a boil, boil 1 minute.
- Cover and remove from heat and let stand 1 hour Drain Bring beans and 8 cups water to a boil in dutch oven Cover, reduce heat and simmer 1 hour until beans are tender Add onion, and the next 7 ingredients simmer 30 minutes Add tomatoes simmer 30 minutes and serve.
FRIJOLES RANCHEROS (RANCH STYLE BEANS)
An incredibly tasty, inexpensive, quick dish to make. My Honduran mother-in-law makes this when we visit. I can't get enough of it. You can add or subtract ingredients (more bacon, less onion) according to your taste. And, it freezes well. We like to eat it with rice and tortillas.
Provided by Phat Mama
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat pinto beans and water in saucepan over medium heat.
- Chop and cook bacon in large skillet until crispy.
- Add onion and cook 5 minutes or until soft.
- Add tomatoes, cilantro, and Rotel tomatoes. Heat through.
- Add pinto beans and water. Heat through. Add salt and pepper to taste.
- Serve with rice and tortillas.
RANCH STYLE BAKED BEANS
My sister-in-law served these beans at a family gathering and I couldn't resist getting the recipe. They are yummy...I like to serve them with ham, or just by themselves with a salad and crusty bread...
Provided by SilentCricket
Categories Beans
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in butter.
- Stir in remaining ingredients.
- Pour into 2 1/2 quart casserole dish.
- Bake at 400 for 30-45 minutes or until hot and bubbly.
- Note: To avoid using butter or other shortening, use a non-stick pan.
- You may use other ground meats as well.
- Recipe may be halved.
Nutrition Facts : Calories 288.9, Fat 11.2, SaturatedFat 4.7, Cholesterol 43.5, Sodium 1170.9, Carbohydrate 33.3, Fiber 7.4, Sugar 7.2, Protein 16.4
RANCH STYLE PINTO BEANS
This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!
Provided by Maine-iac
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
- In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
- Add spices and simmer an additional 2 minutes.
- Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
- Add chicken broth to cover contents.
- Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
- Re-season with spices, as needed.
- Cut and flake meat from hocks into bean mixture.
- Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.
PRESSURE COOKER RANCH STYLE BEANS
I've been experimenting with my electric pressure cooker and decided to try my hand at beans. I chose a recipe on the Homesick Texan blog but needed to improvise on some of the ingredients. After throwing everything into the pot, I suddenly realized I'd doubled everything but the beans and water! What I ended up with was a pot of pure YUM! This is a very soupy bean recipe so serve it in a bowl and not on a plate! I served mine over rice! This is a healthy, low cost and delicious way to feed your family.
Provided by good2bdunn
Categories Beans
Time 1h
Yield 2 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- This is every homemakers dream recipe. Dump everything into the pressure cooker and give it a good stir to mix it up.
- Pressure cook on high for 30 minutes.
- Release the pressure, give it a good stir and taste to see if needs more salt.
- Pressure cook for an addition 20 minutes on high and it should be done.
- Very soupy -- so eat it as soup if you like.
- I served mine over rice with a dollop of sour cream stirred in for a delicious added creaminess.
- EVERYONE LOVED IT!
EASY RANCH STYLE BEANS W/ RICE
Make and share this Easy Ranch Style Beans W/ Rice recipe from Food.com.
Provided by Chefs Apron
Categories Lunch/Snacks
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Start by melting the butter in the pot along with a small amount of salt.
- Once melted add water and heat until it is almost to a boil.
- Add the rice and heat about 15 minutes or until most of the water is absorbed.
- In a separate pot pour the can of beans in and heat.
- Add the additional 2 tbsp of water so that the sauce has a good consistency.
- When finished cooking both items remove from heat.
- On a serving plate mix the two right before serving it.
Nutrition Facts : Calories 439.4, Fat 9.5, SaturatedFat 5.2, Cholesterol 20.4, Sodium 1100.7, Carbohydrate 75.5, Fiber 6.9, Sugar 7.5, Protein 11.5
RANCH-STYLE BEANS
Cowboy up with Ranch-Style Beans. Kidney, butter and pinto beans simmer with onion and BBQ sauce to create this complex Ranch-Style Beans recipe.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Mix cream cheese spread, taco seasoning mix and milk until blended. Combine all remaining ingredients except bacon in slow cooker. Stir in cream cheese mixture; cover with lid.
- Cook on LOW 4 to 6 hours (or on HIGH 3 hours).
- Stir in bacon.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 610 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 7 g, Protein 6 g
SANTA MARIA RANCH-STYLE BEANS
I clipped this from a newspaper years ago, and it is one of the best bean recipes I've ever made. It can be a bit tricky to find dried pinquito beans, but try the produce section of bigger markets, or farmers markets or farm stands. If worse comes to worse you can find them at a couple of places online. It's worth the search! Great for parties and barbeques.
Provided by Wasteoftym
Categories Beans
Time 3h40m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Pick over and rinse beans. Place beans, beef broth and water in a large dutch oven; cover. Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally.
- Saute ground beef, onions and garlic; drain.
- Add beef mixture and remaining ingredients to beans. Simmer, covered, 1 hour.
- If thinner consistency is desired, add more beef broth.
Nutrition Facts : Calories 294.2, Fat 8.1, SaturatedFat 3, Cholesterol 30.8, Sodium 854.2, Carbohydrate 36.9, Fiber 8.4, Sugar 4.7, Protein 20.4
RANCH STYLE BAKED BEANS
This can be made in the slow cooker, too. If you like the addition of bacon, crumble a few pieces, cook and add to the meat mixture.Source: Unknown
Provided by Lynnda Cloutier
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Brown the meat with the onions in a frying pan. Stir until the meat crumbles and then drain. Mix the next four ingredients in large bow.l. Add the ground meat mixture and the beans. Pour into a greased 3 quart casserole dish. Cover and bake at 325 for 1 1/2 hours. Serves 10
RANCH STYLE BEANS
Great for parties and pot lucks.
Provided by Deanna Smith-Fagin @Kappaangel
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- Can be a main course with a salad and bread or a side dish. Preheat oven at 400 degrees. In a large skillet melt the butter and brown the ground beef. Drain grease. Stir in Liptons Onion Soup mix, beans, Ketchup, water, mustard and cider vinegar. Pour into a 2 and 1/2 quart casserole or bean pot. Bake 45 minutes at 400 degrees or until hot and bubbly.
RANCH STYLE BEANS RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 13
Steps:
- Soak the beans covered in water-either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour. NOTE: I add one teaspoon of baking soda to my bean soak. Drain the soaked beans. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so. In the pot you'll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Add the cooked onions and garlic in a food processor, or blender, and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth. Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, I check my beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you're satisfied that the beans are done, salt and pepper to taste. NOTE: I like to low-simmer my beans until they become nice and thick-- about three hours.
RANCH STYLE BEANS
Ranch Style Beans are a Texan staple and they've been satisfying people since 1872 with their take on classic chuck-wagon fare. It's a distinctive flavor-the beans aren't fiery but they do have a depth and brightness that can be very addictive.
Provided by Michelle Figueroa
Categories Low Cholesterol
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Method:.
- Soak the beans covered in water-either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
- Drain the soaked beans.
- In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.
- In the pot you'll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.
- Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, I check my beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you're satisfied that the beans are done, salt and pepper to taste.
- Feeds four to six.
- Notes: If you can't find dried ancho chiles, you can substitute either ancho chile powder or regular chili powder. I'd use 1/4 of a cup. These are not fiery beans, but if you want a bit more heat I'd throw in a bit of Cayenne. And I always add a pinch of baking soda to my soaking beans to help with digestion issues. You may do the same.
Nutrition Facts : Calories 538.8, Fat 4.8, SaturatedFat 0.9, Sodium 1374.5, Carbohydrate 94.7, Fiber 25.3, Sugar 7.6, Protein 33.3
RANCH STYLE BEANS WITH OKRA
An extremely easy but delicious dish assembled for a barbeque side dish. The flavor is great and it makes a wonderful accompaniment to any grilled meat.
Provided by hkuhar2002
Categories Beans
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Simply combine all ingredients in a medium-sized sauce pan and bring to a boil.
- Reduce heat and simmer for 20 minutes or until thoroughly heated.
Nutrition Facts : Calories 222.6, Fat 1, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 41.8, Fiber 14.9, Sugar 1.3, Protein 14.1
RANCH-STYLE POQUITO BEANS
Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place beans in large bowl. Pour enough cold water over to cover beans by 1 1/2 inches; let stand overnight.
- Cook bacon in large pot over medium heat until crisp, about 12 minutes. Using slotted spoon, transfer bacon to paper towels. Transfer 3 tablespoons bacon drippings to small bowl. Heat remaining drippings in pot over medium-high heat. Add chopped onion and cumin; sauté 5 minutes. Stir in juice and chilies; boil 5 minutes. Add beans and soaking liquid; bring to boil. Reduce heat to medium. Cover partially; simmer 2 hours. Uncover; simmer until beans are tender and liquid thickens, about 30 minutes. Stir in bacon. Season with salt and pepper.
- Combine reserved bacon drippings and sliced onion in large skillet. Sauté over medium heat until brown, about 25 minutes. Season with salt and pepper.
- Transfer beans to large bowl. Top with caramelized onion and serve.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
SLOW-SIMMERED RANCH-STYLE BEANS
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 7
Steps:
- Bring all ingredients to boil in Dutch oven or large saucepan on medium-high heat; cover.
- Simmer on medium-low 35 min., stirring occasionally and removing lid after 30 min.
Nutrition Facts : Calories 310, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 16 g, Sugar 0 g, Protein 21 g
RANCH STYLE BEANS
Steps:
- Soak the beans covered in water-either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour. Drain the soaked beans. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so. In the pot you'll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth. Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, I check my beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you're satisfied that the beans are done, salt and pepper to taste.
HOMEMADE RANCH STYLE BEANS
Ranch Style Beans are one of those items that sometimes I can find right off at the store, and other times I can't find it in any store in town. So I always keep this recipe on hand for those times when I have to make it myself at home. Ranch Style Beans originated in Texas as a chuchwagon speciality with a unique depth of...
Provided by Vickie Parks
Categories Other Side Dishes
Time 5h20m
Number Of Ingredients 20
Steps:
- 1. Place dry beans in a large stock pot, and cover completely with water. FOR OVERNIGHT METHOD - Let beans soak in water overnight or until soft, and then drain beans in a colander. Or (FOR QUICK METHOD) - Bring water to a brisk, rolling boil. Remove pot from heat, cover pot, and let beans soak in hot water for 1 hour or until soft, and then drain in colander.
- 2. Cut chiles in half and remove seeds and stems. Heat chile halves in skillet for 1 to 2 minutes (to release flavor). Pour about 1 cup (or so) of boiling or very warm water over chiles and let stand 1 hour or until rehydrated and soft. Drain excess water.
- 3. Heat oil in a heavy-duty (or cast-iron) skillet. Add onion, garlic and rehydrated chile halves, and sauté, stirring frequently, for about 3 minutes or until soft. Turn off heat, and stir tomatoes, brown sugar, vinegar, paprika, cumin, salt, pepper into the chile-onion mixture. Place the tomato mixture in a food processor, and pulse for about 15 to 20 seconds or until thoroughly pureed.
- 4. To a large stockpot, add beans, beef broth and Liquid Smoke (if using), and stir well. Bring the beans to a brisk boil over High heat. Once it reaches a boil, reduce heat to Low and let beans simmer 1 hour, stirring frequently.
- 5. After simmering 1 hour, stir the pureed tomato mixture into the stockpot, and continue to cook 1 more hour, or until the chile gravy is reduced and thickened. Adjust seasonings, if needed. Serve warm as a side dish with any Tex-Mex meal or as an accompaniment spooned over grilled steaks, baked potatoes, steamed white rice, etc.
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