Description

Ranch-Style Beans are a comforting and flavorful dish that brings together tender pinto beans in a savory chili tomato base. This easy-to-make recipe is perfect for busy weeknight dinners or meal prep, offering a healthy combination of protein and fiber. Whether enjoyed on their own, served over rice, or paired with cornbread, these beans will satisfy your cravings and please everyone at the table. With bold flavors from spices and simple ingredients, Ranch-Style Beans are destined to become a household favorite.

Ingredients

Scale

1 pound dried pinto beans
6–8 cups water (for soaking)
2 tablespoons canola oil
1 small onion, diced
4 cloves garlic, minced
1 can (14 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
salt and pepper to taste
6 cups chicken or vegetable broth

Instructions

Soak the dried pinto beans overnight in water.
In a large pot, heat canola oil over medium heat. Add diced onion and sauté until softened (about 3 minutes). Stir in minced garlic and cook for an additional minute.
Add crushed tomatoes, tomato paste, brown sugar, chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper. Cook for about 10 minutes.
Drain the soaked beans and add them to the pot. Pour in the chicken or vegetable broth; bring to a boil.
Reduce heat to low and simmer for about an hour or until beans are tender. Adjust consistency with additional broth if needed.
Serve hot with desired toppings like shredded cheese or chopped green onions.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 3g
Sodium: 400mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 12g
Protein: 11g
Cholesterol: 0mg

Keywords: For added spice, include jalapeños or hot sauce during cooking. These beans freeze well; store in an airtight container for up to three months.