Traditional Texas Ranch Beans

These Traditional Texas Ranch Beans make a great side dish for your next cookout. Best plan ahead as the beans need to soak overnight.

Traditional Texas Ranch Beans

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!

Traditional Texas Ranch Beans

I’ve posted several Baked Bean Recipes over the years and these Texas Ranch Style 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.

Traditional Texas Ranch Beans

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.

beans with chicken

You should have at least 2 inches of water above the beans as they will expand while 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.

Traditional Texas Ranch Beans

As I mentioned 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.

I learned this the hard way after many attempts at making these ranch-style beans.

I often get asked what a good substitute for molasses would be. Not sure if it’s because they don’t have any on hand or simply don’t like the flavor.

You have a few options as far as substitutes go: dark corn syrup, maple syrup, honey or even some dark brown sugar with a little water added to it.

Remember that substituting for one of these ingredients will alter the overall flavor of this recipe.

Traditional Texas Ranch Beans

You will need the following ingredients to make this Traditional Texas Ranch Style Beans Recipe (see recipe card for quantities): 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.

  1. 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.
  2. 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.

Printable Recipe Card

Traditional Texas Ranch Beans

Traditional Texas Ranch Beans

These Traditional Texas Ranch Beans make a great side dish for your next cookout. Best plan ahead as the beans need to soak overnight.
4.53 from 21 votes
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 108 kcal

Equipment

  • Large Pot

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

Don’t add the salt until the last 30 minutes since salt slows down the beans’ softening process.

Nutrition

Calories: 108kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 4gSodium: 335mgPotassium: 324mgFiber: 4gSugar: 4gVitamin A: 211IUVitamin C: 8mgCalcium: 48mgIron: 2mg

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.

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4.53 from 21 votes (18 ratings without comment)

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6 Comments

  1. Das Nugent says:

    I made the beans for my father who has wanted me to make this style of recipe for a long time. He was thrilled with this. He said that it took him back to his childhood. I used multi-colored dried beans for a visual difference (hope that isn’t a travesty, no disrespect intended from this Californian).

  2. Carla Bender says:

    Took to a friends for a nice addition to a pulled pork sandwich. Very beautiful dish that taste as good as it looks. I used quick soak method on beans and they turned out great with nice texture and the flavors worked so well.

    1. Thanks for the feedback. Glad everyone enjoyed the beans!

  3. Donald Jackson says:

    More of a question. Do I need to add any water

    1. Water is only needed when soaking the beans. None is needed when cooking the beans.

  4. Clinton Hollingsworth says:

    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.