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Tender pinto beans, zesty spices, and a thick gravy all come together in this simple, affordable, and easy recipe for homemade Ranch Style Beans! Simmer them on the stovetop or prepare them in a Crock Pot — the flavorful dish is a perfect Southwestern side for your next cookout or a hearty vegetarian dinner option. The beans would be perfect for camping, too!
You’ve probably enjoyed a can of Ranch-style beans from the grocery store, but maybe you didn’t realize just how easy it is to make them yourself from scratch. You’ll know the ingredients, you’ll be able to control the sodium and spices to suit your preferences, and you’ll save some serious cash!
What are Ranch Style Beans?
Ranch style beans are typically made with pinto beans in a chili gravy. They are similar to baked beans or “pork and beans,” but are not sweet like baked beans, and they don’t normally include bacon or pork. The zesty, bold, slightly spicy seasoning is the hallmark of Ranch style beans, and includes garlic, onion, chili powder, cumin and paprika (among other ingredients).
The beans are especially popular in Texas, where they are served alongside Tex-Mex or Mexican food like enchiladas and tacos; as a main dish with rice, cheese, and other toppings; or as a side dish at cookouts with grilled chicken and steak. No matter where you live, you can now enjoy the classic Western dish at home with just a few minutes of actual hands-on prep!
Ranch-Style Beans versus Chili Beans
In grocery stores, you can find cans of beans labeled “Chili Beans” and “Ranch Style Beans,” so what’s the difference? While the flavor of these two types of beans is very similar, and they’re both in a chili gravy, the taste is somewhat different. Chili beans can be made with pinto beans (like Ranch style beans), but they can also be made with red beans or kidney beans. The two types of beans can be used interchangeably in recipes, so Ranch style beans can be used in chili, if necessary.
Ingredients for Homemade Ranch Style Beans
This is a quick overview of the ingredients that you’ll need for a big, flavorful pot of ranch style beans. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Dried pinto beans: the most popular bean by crop production in Northern Mexico and the Southwestern United States. These beans are most often eaten whole (as shown here), but are also popular when mashed and then refried.
- Tomato paste: gives the sauce a rich, thick, concentrated tomato flavor.
- Onion, garlic, chili powder, cumin, paprika and cayenne: all add flavor and zesty spice to the beans.
- Brown sugar: for just a hint of sweetness.
- Salt and pepper: to enhance the other flavors in the dish.
How to Make Ranch Style Beans
I’m showing you the stove top method in a Dutch oven, but I have also included the slow cooker instructions below. Either works, so let’s get started!
- Soak the Beans. Since you’re starting with dried beans, it’s important to soak the beans for at least 6 hours before cooking them on the stovetop. If you plan to use the Crock Pot, you can skip this step.
- Boil the Beans. After the beans have soaked, drain off the water and return the beans to the pot. Add 1 quart of fresh water, bring the pot to a boil, and then cover and reduce the heat to low. Simmer the beans for about 1 ½ hours.
- Add Remaining Ingredients. Stir in the tomato paste, onion, garlic and seasonings.
- Simmer. Bring the pot to a boil, reduce the heat to low, and then simmer (covered) for 1 more hour. The beans are done when they’re nice and tender and the gravy is thick.
What goes with Ranch Style Beans?
Serve the beans as a main dish with rice and a variety of toppings. You can set out shredded cheese, sliced jalapeño, chopped onion, sliced green onion, chopped fresh herbs (such as parsley or cilantro) and sour cream. Don’t forget a side of skillet cornbread!
You can also offer the beans as a delicious side dish with any of these entrées:
- Grilled Pork Chops
- Sour Cream Chicken Enchiladas
- Quesadillas
- Oven BBQ Chicken Breast
- Oven-Fried Breaded Pork Chops
- Grilled Steak
- Crock Pot Ribs
- Beef Barbecue
- Mississippi Roasted Pork Shoulder
Preparation and Storage Tips
- If you plan to simmer the beans on the stovetop, be sure to allow enough time to soak the beans first. I recommend at least 6 hours, or up to overnight. If you’re using the Crock Pot method, you can skip this step.
- The beans will stay fresh at room temperature for up to 2 hours. After that point, they should be refrigerated.
- Leftover beans will keep in the refrigerator for 3-4 days.
- You can freeze the beans for up to 1 month.
- To reheat beans: thaw frozen beans in the refrigerator overnight. Warm over low heat, just until they reach the desired temperature.
Cook’s Tips and Recipe Variations
- Adjust the seasoning: Taste the beans and adjust the seasoning to suit your family’s taste. As written, these are fairly mild beans. You can add as much cayenne or hot sauce as you like to increase the heat! You’ll also want to season well with salt and pepper.
- Oregano is another nice addition to the seasoning blend.
- Substitute dried ancho chiles, ancho chile powder, or jalapeno for the chili powder called for here.
- Ranch Style Beans with Meat: As written this Ranch Style Beans recipe is vegetarian and vegan. If you prefer, you can add a ham hock or cooked bacon to your pot of beans.
- Nutrition: This healthy vegetarian dish has about 222 calories per serving, 12 grams of protein, less than 1 gram of fat and 42 grams of carbohydrates. Pinto beans are an excellent source of protein, fiber, vitamins, and minerals. Thesenutrientsmay provide severalbenefits, including improved blood sugar control and hearthealth.Pinto beansare also rich in various antioxidants and may help lower your risk of chronic disease (source).
More Bean Recipes to Try
- Homemade Baked Beans
- New Orleans Red Beans and Rice
- Instant Pot Red Beans and Rice
- Bean Soup
- Slow Cooker Cowboy Pork and Beans
- Cowboy Baked Beans
Ranch Style Beans
5 from 3 votes
Prep: 10 minutes minutes
Cook: 2 hours hours 30 minutes minutes
Soaking Time 6 hours hours
Total: 8 hours hours 40 minutes minutes
Servings 8 people
Calories 222.9 kcal
Tender pinto beans, zesty spices, and a thick gravy all come together in this simple, affordable, and easy recipe.
Ingredients
- 1 (16 oz) package dried pinto beans
- 1 quart (4 cups) water
- 1 (6 ounce) can tomato paste
- 1 small onion, diced
- 2 cloves garlic, minced (about 2 teaspoons total)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon packed brown sugar
- ½ teaspoon ground black pepper
- Cayenne pepper to taste, optional for a spicy kick
- Optional, for serving: hot sauce, grated cheese, sliced jalapeno, sour cream, sliced green onion, chopped fresh parsley or cilantro, a splash of vinegar
Instructions
Rinse beans. Place in a large pot and cover with 7 cups of water. Let stand 6-8 hours, or overnight. Drain and return beans to pot.
Add 1 quart (4 cups) of fresh water to the pot with the beans. Bring to boil. Reduce heat; cover and simmer for 1 ½ hours (or until beans are tender).
Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1 ½ hours longer (until beans are tender and gravy is thick). Season with additional salt and pepper to taste.
ALTERNATIVE SLOW COOKER METHOD:
You do not need to soak the beans. Simply place the dry beans, onion, garlic, tomato paste, and seasonings in the slow cooker. Add 7 cups of water and stir. Cover and cook on LOW for 8-10 hours, or until the beans are tender. Season with additional salt and pepper to taste. If you don't want as much broth in the pot, just strain off some of the liquid or serve the beans with a slotted spoon.
Notes
- Adjust the seasoning to suit your family’s taste. As written, these are fairly mild beans. You can add as much cayenne or hot sauce as you like to increase the heat! Oregano is a nice addition to the seasoning blend, and you’ll also want to season well with plenty of salt and pepper.
- For even more flavor, cook the beans in unsalted or low-sodium chicken broth or vegetable broth instead of water.
Nutrition
Serving: 1/8 of the beansCalories: 222.9kcalCarbohydrates: 42.2gProtein: 12.6gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 458.5mgPotassium: 263mgFiber: 9.7gSugar: 5.2g
Keyword: pinto beans recipe, ranch beans, ranch style beans
Course: Dinner, Lunch, Side Dish
Cuisine: American, Southern
Author: Blair Lonergan
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