Ranch Style Beans

Copycat Ranch style beans recipe is easy to make with canned pinto beans, spices, tomato paste, and chicken stock. You'll save money and they taste better, too!

Course Side Dish

Cuisine American - Southwest

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 286kcal

Author Marye Audet-White

Ingredients

45 ounces pinto beans 3 cans, about 1 pound dry pinto beans
1 cup onion chopped
1 tablespoon chili powder or more to taste
1 tablespoon sugar optional
1-½ teaspoons garlic powder
1 teaspoon cumin
½ teaspoon smoked paprka
1 pinch crushed red pepper
6 ounces tomato paste
2 cups chicken stock may need more
salt to taste

Instructions

Soak and cook the pinto beans according to instructions on package if using dried beans.
Drain and rinse canned pinto beans.
Add the drained pinto beans and the onion to a saucepan.
Stir in the remaining ingredients, bring to a boil, turn heat to low, and cover.
Simmer, stirring occasionally and adding chicken stock or water to keep from sticking as needed. Chicken stock will give more flavor than water.
Simmer for 30 minutes, or until the onion is cooked and soft.
Taste and adjust seasoning.
Serve hot or use in any recipe calling for Ranch style beans.

Notes

Storage:

Cool leftover copycat ranch-style beans to room temperature before storing in the refrigerator for up to 5 days. You can also freeze for up to 3 months.

Tips:

- 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.

- Use vegetable broth instead of chicken to make these vegetarian.)

Nutrition