Slow Simmered Ranch Style Beans Recipes

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RANCH STYLE BEANS



Ranch Style Beans image

This is my attempt to copycat the canned Ranch-Style Beans. I want to keep track until I get it right. If you want to jump in and help I'd love the help!

Provided by TishT

Categories     Beans

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb dry pinto beans
5 cups cold water
2 teaspoons chicken bouillon
4 ounces ham hocks
1/4 teaspoon liquid smoke
1 1/2 tablespoons combination of california chili powder (New Mexico, Hungarian Paprika. All Mild)
1 tablespoon brown sugar, plus
1 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 1/2 tablespoons onion powder or 1 medium onion, chopped
1 teaspoon seasoning salt (add in the last 30 min only)
1/4 cup tomato puree (add in the last 30 min only)

Steps:

  • Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
  • If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
  • Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
  • Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.

RANCH STYLE BEANS



Ranch Style Beans image

These ranch style beans are made in the slow cooker and are better than the canned ones at the store! The perfect BBQ side dish!

Provided by Karlynn Johnston

Categories     Side Dish

Time 8h15m

Number Of Ingredients 13

1 pound dried pinto beans
4 slices thick smoked bacon (chopped into small pieces)
4 cups beef broth
1 medium white onion (small diced)
1 cup tomato sauce
2 tbsp minced garlic
1 tablespoon chile powder
1 teaspoon cider vinegar
1 teaspoon ground cumin
1 tbsp dark brown sugar (packed)
1 teaspoon paprika
1/2 teaspoon dried oregano
1 jalapeno (stemmed and finely chopped)

Steps:

  • Place the beans in a large bowl or pot and cover with water completely, making sure you have at least two inches of water above the beans as they will soak up water. Soak the beans overnight.
  • The next morning, drain the beans, rinse them well and then put them in the slow cooker along with the remaining ingredients. If you usually have trouble with your beans cooking and staying hard, LEAVE OUT the tomato sauce until the very end. Then once the beans are cooked, stir in the tomato sauce and cook for the last hour.
  • Cook all day, 8-10 hours on low until the beans are softened completely. Stir every hour and check to see if you need to add more beef broth. This will depend on how well you soaked the beans beforehand. Adjust the brown sugar to taste, we like our beans sweeter than normal personally.
  • Serve warm.

Nutrition Facts : Calories 156 kcal, Carbohydrate 28 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 347 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

SLOW-SIMMERED RANCH-STYLE BEANS



Slow-Simmered Ranch-Style Beans image

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 7

1 g (15 oz.) butter beans, drained, rinsed
1 g (15 oz.) pinto beans, drained, rinsed
1 g (15 oz.) black beans, drained, rinsed
1 g (15 oz.) white beans, drained, rinsed
1 g (12 oz.) frozen BOCA Veggie Ground Crumbles
1 g onion, chopped
1 cup honey barbecue sauce

Steps:

  • Bring all ingredients to boil in Dutch oven or large saucepan on medium-high heat; cover.
  • Simmer on medium-low 35 min., stirring occasionally and removing lid after 30 min.

Nutrition Facts : Calories 310, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 16 g, Sugar 0 g, Protein 21 g

SLOW-SIMMERED KIDNEY BEANS



Slow-Simmered Kidney Beans image

My husband always puts us down for a side dish when we're invited to a potluck. Canned beans cut down on prep time, yet you get plenty of zip from bacon, apple, red pepper and onion. I like simmering this mixture in the slow cooker because it blends the flavors and I don't have to stand over the stove. -Sheila Vail, Long Beach, California

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

6 bacon strips, diced
1/2 pound smoked Polish sausage or kielbasa, sliced
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) diced tomatoes, drained
2 medium sweet red peppers, chopped
1 large onion, chopped
1 cup ketchup
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
2 medium unpeeled red apples, cubed

Steps:

  • In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside., In a 6-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.

Nutrition Facts : Calories 216 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 664mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.

SLOW-SIMMERED BEANS



Slow-Simmered Beans image

There's something enticing about simmering beans for hours until they begin to "melt" into soupiness. This is a superb activity (or nonactivity, more accurately) for a snow-bound day.

Yield 8 or more servings

Number Of Ingredients 6

1 pound red, kidney, pinto, adzuki, or other raw beans (or try a multi-bean mix)
1 tablespoon light olive oil
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
Salt and freshly ground pepper to taste

Steps:

  • Follow Step 1 in Beans and Legumes, Conventional Soak-and-Cook Method (page 110).
  • Before cooking, drain the beans, and combine them in a soup pot with plenty of water (about 14 times their volume). Add the remaining ingredients (except salt and pepper) and bring to a simmer. Cover and simmer over low heat for 1 hour.
  • Check the beans and give them a good stir at this point. There should still be enough water for them to simmer in, at about the same level as the volume of beans. Add more water if necessary.
  • Continue to simmer until some of the beans have burst and have a creamy texture, 1 1/2 to 2 hours over low heat. The simmering liquid should be thick and soupy. Check occasionally and add small amounts of water as needed, just enough to keep the beans simmering. Season with salt and pepper and serve in shallow bowls.
  • These related varieties (red beans are a bit smaller and rounder than kidneys) are among the most widely used beans in North America, but they can be difficult to digest for those just starting to use beans-make sure they're well cooked.
  • Kidney and red beans lend themselves well to spicy seasonings-chili powder, cayenne pepper, and paprika-hence their wide use in chili, other Mexican dishes, and the New Orleans classic, red beans and rice.
  • Use them in marinated bean salads and pasta salads.
  • Calories: 101
  • Total Fat: 1g
  • Protein: 5g
  • Carbohydrate: 16g
  • Cholesterol: 0mg
  • Sodium: 2mg

RANCH BEANS



Ranch Beans image

Categories     Beer     Bean     Onion     Tomato     Side     Picnic     Super Bowl     Bacon     Spring     Winter     Jalapeño     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 11

5 cups (or more) water
1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
1 jalapeño chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies
1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro

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.

SWEET AND TANGY RANCH BEANS



Sweet and Tangy Ranch Beans image

This sweet and tangy side dish uses lots of convenient canned goods, so it's a snap to throw together. The recipe was sent to me by a friend and it's nice to serve at a group picnic. -Barbara Gordon, Roswell, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 10 servings.

Number Of Ingredients 7

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-3/4 ounces) pork and beans, undrained
1 can (15 ounces) lima beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 bottle (12 ounces) chili sauce
3/4 cup packed brown sugar
1 small onion, chopped

Steps:

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

Nutrition Facts : Calories 264 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1300mg sodium, Carbohydrate 60g carbohydrate (34g sugars, Fiber 8g fiber), Protein 8g protein.

SAUCY RANCH BEANS



Saucy Ranch Beans image

With two men in the house, I need to put together stick-to-your ribs meals. My husband and son are never disappointed when these saucy beans are the featured fare. - Sue Neeld, Duncan, Oklahoma.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8-10 servings.

Number Of Ingredients 6

2 pound ground beef
1 medium onion, chopped
2 cans (16 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chilies
1 jar (8 ounces) taco sauce

Steps:

  • In a soup kettle or Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients. , Cook, uncovered, over medium heat until heated through, about 10 minutes.

Nutrition Facts : Calories 231 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 720mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

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