I just like them heated out of the can. If I want to make them hearty and a meal, I will add some cooked onions and ground beef!
I got hooked on them when my mom started making a taco salad with them, she would drain them and use them in that. I just loved the flavor of them.
Those are our favorite too. Have you found a good recipe for home made ranch beans that you like?
Right, but what I meant was if you've ever tried to duplicate the flavor of those with a homemade version from dried beans. Here's a few that I have tried:
Ranch Beans II
• 1 lb dry pinto or northern white beans
• 5 cups cold water
• 2 teaspoons chicken bouillon
• 12 ounces bacon
• 1⁄4 teaspoon liquid smoke
• 1 1⁄2 tablespoons combination of California chili powder (New Mexico, Hungarian Paprika. All Mild)
• 4 teaspoon brown sugar
• 1⁄2 teaspoon black pepper (for spicier beans add another 1/2 Tsp)
• 1⁄4 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon garlic powder or 1 -2 garlic clove, minced
• 1 small onion, chopped
• 1 teaspoon seasoning salt
• 1⁄4 cup tomato puree
• 2 teaspoon molasses
• 1/4 cup canned jalapeno peppers, diced
Note: You can substitute ketchup for tomato puree and molasses
DIRECTIONS
1. Soak beans overnight, then rinse and drain
2. Saute bacon till done, drain and remove most of the solid fat
Place all ingredients into crock pot. Add water and remaining ingredients. Cover and simmer for 5 to 6 hours on high (300). Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
Ranch Beans III
• 16 ounces dried pinto beans
• 6 ancho chilies, stems and seeds removed (I used dried New Mexico pods)
• 6 large pods was too many. Use 3 large
• 6 garlic cloves, minced
• 1 onion, diced
• 1(15 ounce) can tomatoes (or 2 medium-sized tomatoes, peeled)
• 1 teaspoon brown sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon paprika
• 2 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1 cup water
• 6 cups beef broth
• salt and black pepper
DIRECTIONS
1. Soak the beans covered in water and 1tsp salt, either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
2. Drain the soaked beans.
3. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.
4. In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.
5. Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, I check my beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you're satisfied that the beans are done, salt and pepper to taste.
6. Feeds four to six.
7. Notes: If you can’t find dried ancho chiles, you can substitute either ancho chile powder or regular chili powder. I’d use 1/4 of a cup. These are not fiery beans, but if you want a bit more heat I'd throw in a bit of Cayenne. And I always add a pinch of baking soda to my soaking beans to help with digestion issues. You may do the same.
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Topic: Looking for: "Moist" Baked Bean Recipe (Read 3141 times)