Posted on by Lia Fireheart

Ranch Beans

Jump to Recipe Print Recipe

Ranch Beans

Ingredients

  • 1/2 pound dried pinto beans

  • 1 1/2 cups beef broth

  • 1/2 medium white onion, diced

  • 1/2 cup tomato sauce

  • 1/2 jalapeño, stemmed, seeded and minced

  • 2 garlic cloves, minced

  • 1/2 tablespoon salt

  • 1/2 tablespoon chipotle or ancho chile powder

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon packed brown sugar

  • 1/2 teaspoon paprika

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried oregano

  • 1 small ham hock (for non pork eaters & vegetarians, substitute 1 teaspoon smoked sea salt and 2 tablespoons olive oil)

  • 1 teaspoon cider vinegar

Directions

  • Crock Pot (my preferred method)
  • Rinse and sort dried beans, making sure to remove any small stones you might find. Cover with at least three inches of water and allow to soak overnight.
  • In a crock pot, combine drained beans, beef broth, onion, tomato sauce, jalapeño, garlic, salt, chipotle chile powder, chili powder, cumin, brown sugar, paprika, black pepper & oregano. Stir until combined. Add the ham hock (if using). Cook on high for 6 hours or on low for 8 hours.
  • At the end of cooking, remove ham hock and rest it is cool enough to remove the skin & bone. Chop up the remaining meat and return to the pot with the cider vinegar, stirring to combine.
  • Instant Pot
  • Pressure cook for 1 hour and 15 minutes and natural release for 15 minutes.

Notes

  • Recipe adapted from Chow.com: http://www.chow.com/recipes/30795-slow-cooker-ranch-style-pinto-beans