If you are going to make beans, then you need to make these Traditional Texas Ranch Beans. Sure you can eat beans out of a can but for one, it's much cheaper to make your own baked beans, and two, they taste so much better!
I've posted several Baked Bean Recipes over the years and these Texas Ranch Beans rank right up there with the best of them. You do need a good 24+ hours to make this recipe so if you are in a hurry, this recipe may not be for you.
While this recipe is not terribly difficult to make, ideally you need a solid 24 hours to let the beans soak and a couple more hours to let them simmer in the tomatoes and spices. You can, however, get away with letting them soak for a minimum of 6 hours.
You should have at least 2 inches of water above the beans as they will expand will soaking. I suggest you keep an eye on them after a few hours and add more water if necessary. I also prefer to cover the pot while the beans are soaking.
As I mention in the instructions for this bean recipe, don't add the salt until the last 30 minutes since salt slows down the beans' softening process.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make these Traditional Texas Ranch Beans: Pinto Beans, Yellow Onion, Garlic Cloves, Vegetable Oil, Diced Tomatoes, Ground Dry Mustard, Worcestershire Sauce, Chili Powder, Ground Black Pepper, Dried Oregano, Ground Ginger, Molasses, Salt and Hot Sauce.
🥣 How to make Traditional Texas Ranch Beans
In a pot large enough to hold the beans and water, add the pinto beans. Cover the beans with water ensuring at least 2 inches of water above the beans. Let the beans soak overnight. Drain and rinse well.
In a large pot, sauté the beans, onion, and garlic in the vegetable oil until browned. Add all the remaining ingredients except the salt (very important). Let simmer for approximately 2 hours, adding the salt in the last 30 minutes.
Traditional Texas Ranch Beans
Ingredients
- 2 Cups Pinto Beans, dried
- 1 Cup Yellow Onion, chopped
- 2 Garlic Cloves, finely chopped
- ¼ Cup Vegetable Oil
- 28 oz Diced Tomatoes
- 2 Tsp Ground Dry Mustard
- 2 Tbsp Worcestershire Sauce
- 2 Tsp Chili Powder
- ¼ Tsp Ground Black Pepper
- 1 Tsp Dried Oregano
- ¼ Tsp Ground Ginger
- 1 Tbsp Molasses
- 1 Tsp Salt
- 1 Tsp Hot Sauce, Optional
Instructions
- In a large pot, add the pinto beans. Cover the beans with water ensuring at least 2 inches of water above the beans. Let the beans soak overnight. Drain and rinse well.
- In a large pot, sauté the beans, onion, and garlic in the vegetable oil until browned. Add all the remaining ingredients except the salt. Let simmer covered for approximately 2 hours, adding the salt in the last 30 minutes.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Clinton Hollingsworth
I love the ranch style beans in the black can, but I am now on a low salt diet. This recipe seemed to fit the bill as a replacement. Preparation was super easy and the beans tasted amazing. Thank you for sharing.