Simmer, stirring occasionally and adding chicken stock or water to keep from sticking as needed.
Simmer for 30 minutes, or until the onion is cooked and soft.
Taste and adjust seasoning.
Notes
Storage:Cool leftover copycat ranch-style beans to room temperature before storing.Place them in an airtight container or cover with plastic wrap. Ranch beans will keep in the refrigerator for 4 or 5 days.They'll last 3 months in the freezer. Spoon into a freezer container or ziploc freezer bag.Tips:
I like to use a wooden spatula with a flat end to stir so I can make sure nothing is sticking to the bottom of the pan.
You can use dried pinto beans. Just soak and cook according to instructions on package before proceeding with the recipe.
If your stove runs hot, monitor closely so the beans don't get too dry too quickly. Of course, feel free to add more broth or water to taste.
Out of tomato paste? In most recipes, you can swap it for tomato puree. Double the amount the recipe card calls for in paste. Also, you'll have to let it simmer for a while longer to thicken up.
This is a great side dish, but it's also a fabulous meatless meal. (Use vegetable broth instead of chicken if you're cooking for a vegetarian.)