Ranchers Beans Recipes

Steps:

• Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
• Serve hot in bowls.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.

Steps:

• Cook the presoaked beans over medium heat for 1 hour and 20 minutes.
• Preheat the pit to 210 degrees F.
• In a hotel pan, combine the beans, ham, sugar, cumin, jalapenos, chili powder, garlic, onions and peppers. Cover with aluminum foil and cook overnight on the pit.
• Transfer to a serving dish, and serve.

Steps:

• In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 3-4 hours or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix browned beef, pork and beans, cold water, white vinegar, and mustard together in the prepared baking dish.
• Bake in preheated oven until beginning to dry around the edges, about 1 hour.

Steps:

• Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
• Garnish beans with cotija cheese, chopped tomato and cilantro.

Steps:

• Sort the beans, toss out all the rocks and imperfect beans. Rinse beans and place in a pot. Cover with water 2 inches above beans. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, adding water if needed.
• Add remaining ingredients, making sure water covers everything. Simmer about 1 1/2 hours.
• Taste the beans and broth together in a spoon. If it is not spicy enough for you, dice the jalapeño or add a few drops of Tobasco to taste.
• Serve in a cup or bowl.