Tulo

Ranch Style Beans Recipe

Simmering the pinto beans in plain liquid until they're nearly tender before adding the tomato sauce keeps them from turning tough, since acid slows bean softening, and rendered bacon fat carries smoky flavor through the whole pot instead of sitting on top.

Prep
20 min
Cook
100 min
Total
120 min
Servings
8

Ingredients

Servings8
  • 1 lb dried pinto beans
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium jalapeno, diced
  • 14 1/2 oz can diced tomatoes
  • 8 oz can tomato sauce
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tbsp brown sugar
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 cups chicken broth or water

Nutrition per serving

Calories
466
Protein
25g
Carbs
86g
Fat
5g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Sort through the dried pinto beans and discard any shriveled beans or debris, then rinse. Place in a large bowl, cover with at least 3 inches of water, and soak at room temperature for 8 to 12 hours or overnight.
  2. 2Drain and rinse the soaked beans.
  3. 3In a large Dutch oven, cook the chopped bacon over medium heat until crisp, 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  4. 4Add the diced onion and jalapeno to the bacon fat and cook until softened, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant.
  5. 5Add the drained beans and the chicken broth or water to the pot. Bring to a boil, then reduce heat to a low simmer, cover partially, and cook 45 to 60 minutes, until the beans are just tender but still holding their shape.
  6. 6Stir in the diced tomatoes, tomato sauce, chili powder, cumin, brown sugar, cayenne, salt, black pepper, and the reserved bacon.
  7. 7Simmer uncovered for 30 to 45 minutes, stirring occasionally, until the sauce has thickened and clings to the beans rather than pooling around them.
  8. 8Taste and adjust salt or cayenne, then serve warm.

Tips & variations

  • Swap the bacon for a smoked ham hock: simmer it whole with the beans in step 5, then pull the meat off the bone and stir it back in during step 6.
  • Add a diced green bell pepper alongside the onion for more of the classic Tex-Mex chili-bean flavor.
  • Stir in 1/2 teaspoon smoked paprika with the chili powder for a deeper, more barbecue-leaning smokiness.
  • For a 30-minute weeknight version, use 4 (15-ounce) cans of pinto beans, drained, skip the soak and step 5 entirely, and simmer with the sauce ingredients and just 1 cup of broth for 20 to 25 minutes.

Storage & reheating

Cool completely and store in an airtight container in the refrigerator for up to 5 days. Freeze in portions for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over low heat with a splash of water or broth, since the sauce thickens further as it sits.

Tips from the Tulo kitchen

  • Rendering the bacon fat first and cooking the onion and jalapeno in it, rather than adding raw bacon at the end, builds smoky flavor into the base of the sauce instead of leaving it floating on top.
  • Keep the simmer gentle once the tomato goes in; a hard boil breaks the bean skins and turns the sauce grainy instead of glossy.

FAQ

Can I use canned pinto beans instead of dried?

Yes. Use 4 (15-ounce) cans, drained and rinsed, skip the overnight soak and the initial 45-to-60-minute simmer, and cook the beans with the sauce ingredients and about 1 cup of broth for 20 to 25 minutes, just long enough for the flavors to meld.

What's the difference between ranch style beans and regular pinto beans?

Ranch style beans are pinto beans simmered in a seasoned chili-tomato sauce, the style popularized by the Texas-based Ranch Style brand, while plain pinto beans are usually simmered in just water or broth with minimal seasoning.

Can I make this in a slow cooker?

Yes. Soak the beans first, then combine everything except the reserved bacon crisping step in the slow cooker with the broth and cook on low for 7 to 8 hours or high for 4 to 5 hours, stirring in cooked bacon at the end.

Are ranch style beans spicy?

As written they're mild with a background warmth from the chili powder and jalapeno. Increase the cayenne or leave the jalapeno seeds in for more heat, or omit the jalapeno entirely for a kid-friendly version.

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