Rancho Beans Recipes

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RANCHO BAKED BEANS

Great dish to serve at a BBQ or summer dinner. Easy and tasty! This recipe has been used by the women on my husband's side of the family for years. This freezes well.

Provided by SusanV.

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10



Rancho Baked Beans image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  • Cook and stir ground beef and onion in a skillet over medium heat until beef is browned and onions are translucent, 10 to 15 minutes. Drain well.
  • Mix pork and beans, kidney beans, ketchup, brown sugar, mustard, vinegar, and salt in a large bowl. Stir hamburger mixture into bean mixture. Pour hamburger-bean mixture into prepared casserole dish.
  • Bake in the preheated oven until bubbling, about 45 minutes.

Nutrition Facts : Calories 298.4 calories, Carbohydrate 45.7 g, Cholesterol 33.8 mg, Fat 7 g, Fiber 7.2 g, Protein 15.7 g, SaturatedFat 2.6 g, Sodium 961.1 mg, Sugar 25.1 g

cooking spray
1 pound ground beef
2 cups chopped onion
2 (16 ounce) cans pork and beans
1 (16 ounce) can kidney beans, drained
1 cup ketchup
¾ cup brown sugar
2 tablespoons mustard
1 tablespoon white vinegar
1 teaspoon salt

RANCHERO BEANS

Provided by Ingrid Hoffmann

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10



Ranchero Beans image

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.

1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano
2 teaspoons ground cumin
1 medium yellow onion, finely chopped
1 jalapeno chile one seeded, ribbed and chopped
1 (14-ounce) can chopped tomatoes with liquid
1 (12-ounce) can pinto beans, washed and drained
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

RANCH-STYLE BEANS (AKA COWBOY BEANS)

This recipe comes from memories of my husband of his mothers "chili beans" Of course I changed it a bit and the title cause we all Know there are no beans in "chili"

Provided by Just Cher

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11



Ranch-Style Beans (AKA Cowboy beans) image

Steps:

  • Place beans in a dutch oven: add water 2 inches above beans.
  • Bring to a boil, boil 1 minute.
  • Cover and remove from heat and let stand 1 hour Drain Bring beans and 8 cups water to a boil in dutch oven Cover, reduce heat and simmer 1 hour until beans are tender Add onion, and the next 7 ingredients simmer 30 minutes Add tomatoes simmer 30 minutes and serve.

1 lb dry pinto beans
8 cups water (I use 4 cups of beef stock 4 cups water)
1 medium onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1 (10 ounce) can diced tomatoes and green chilies

RANCHERO BEANS

Mexican style beans with the most delicious broth. I never bother to soak these beans, or pour off the first boil of water. This is the way we've cooked Mexican beans in my family for generations. But, if you're a stickler for bean ritual, feel free to presoak, et cetera, to your heart's content.

Provided by rockytuesday

Categories     Beans

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 8



Ranchero Beans image

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.

Nutrition Facts : Calories 225, Fat 13.2, SaturatedFat 4.3, Cholesterol 19.3, Sodium 1402, Carbohydrate 18.3, Fiber 5.8, Sugar 1.7, Protein 8.9

1 lb pinto beans
1 cup tomatoes, diced (canned works fine, pour in the juice)
1/2 lb bacon, diced
1 cup onion, diced
1/2 cup cilantro leaf, chopped
1 -2 jalapeno pepper, whole
4 teaspoons salt
1 teaspoon pepper

RANCHO BEANS

Another recipe from my family recipe book I received as a wedding present. I haven't made this yet, but it sounds perfect for a cold day or football sunday!!

Provided by MackinacBride

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Rancho Beans image

Steps:

  • Saute butter, onion and ground round until cooked.
  • Add seasoning salt, Worcestershire sauce, brown sugar, ketchup, pork and beans, kidney beans, and green chilies.
  • Bake at 350 degrees Fahrenheit, uncovered, for 40 minutes.

3 tablespoons butter
1 lb ground round
1 small onion, chopped
1/4 teaspoon seasoning salt
1/2 tablespoon Worcestershire sauce
1/4 cup brown sugar
1/2 cup ketchup
2 (16 ounce) cans pork and beans
1 (15 ounce) can kidney beans
1 (4 1/16 ounce) can green chilies, chopped

RANCH STYLE PINTO BEANS

This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!

Provided by Maine-iac

Categories     Pork

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14



Ranch Style Pinto Beans image

Steps:

  • Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
  • In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
  • Add spices and simmer an additional 2 minutes.
  • Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
  • Add chicken broth to cover contents.
  • Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
  • Re-season with spices, as needed.
  • Cut and flake meat from hocks into bean mixture.
  • Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.

1 lb dry pinto beans
1 tablespoon olive oil
1 large Spanish onion
4 cloves minced garlic
2 finely diced carrots
2 stalks finely diced celery
1 diced green pepper
2 tablespoons cumin
2 teaspoons oregano
liquid smoke (to taste)
Tabasco sauce (to taste)
salt & pepper
3 -4 smoked ham hocks
3 -4 cans chicken broth

RANCH BEANS

This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.

Provided by Taste of Home

Categories     Side Dishes

Time 3h5m

Yield 8 servings.

Number Of Ingredients 10



Ranch Beans image

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.

Nutrition Facts :

1 package (16 ounces) dried pinto beans
1 quart water
1 can (6 ounces) tomato paste
1/2 cup chopped onion
1 garlic clove, minced
1 to 2 tablespoons chili powder
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried marjoram

NO PRESSURE RANCHO PINTO BEANO

No need to soak overnight when using the pressure cooker. These beans are vegetarian, simple, cheap, good eats. Any type of salsa will work, but I prefer El Pato (chiefly because the whole can goes in).

Provided by Blue Plate Special

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10



No Pressure Rancho Pinto Beano image

Steps:

  • Rinse beans thoroughly and allow to soak while preparing remaining ingrediants. Saute onion in pressure cooker with olive oil for a few minutes then toss in jalapeno and saute until softened. Add garlic and saute briefly. Add pinto beans and water. Close pressure cooker and cook on medium-low heat for 30 minutes.
  • Remove from heat, and do quick release method by placing cooker under running water until steam indicator drops. Place uncovered cooker back on the heat, add cumin and salsa and cook for an additional 5-15 minutes to thicken. Season to taste.

2 tablespoons olive oil
1 white onion, chopped
1 jalapeno, chopped
4 garlic cloves, chopped
1 (6 ounce) bag dried pinto beans
1 bay leaf
5 cups water
2 tablespoons cumin
1 (8 ounce) can jalapeno sauce (El Pato brand)
salt, pepper to taste

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