These homemade ranch style beans are one of those simple, affordable recipes that are so much better than the canned variety! Tender pinto beans simmer in a bold, savory chili gravy that is rich, comforting, and surprisingly easy to make from scratch.
If you love budget-friendly, flavorful beans, try lima beans and ham, cowboy baked beans, and the best bean soup recipe, too!
Table of Contents
What Are Ranch Style Beans
Ranch style beans are pinto beans cooked in a thick chili gravy. They are similar to chili beans but are not sweet like baked beans, and they usually do not include bacon or pork.
The flavor comes from onion, garlic, chili powder, cumin, and paprika. The result is a saucy, slightly zesty bean dish that works just as well as a side as it does as a simple main meal.
Before You Get Started
A few quick notes before you start will help everything go smoothly.
- Adjust the spice level at the end to suit your family.
- Soaking the beans improves texture and shortens cooking time.
- The slow cooker method does not require soaking.
- Tomato paste is key for a thick gravy.
- Salt generously so the beans are well seasoned.
How to Make Ranch Style Beans
Step 1: Soak the Pinto Beans
Rinse the dried beans, then cover them with water and let them soak for 6 to 8 hours or overnight. Drain and rinse before cooking.
Soaking helps the beans cook more evenly and keeps them from splitting.
** Tip: If you are using the slow cooker, you can skip this step.
** Forgot to Soak the Beans?! Here’s a shortcut: To quick soak beans, rinse them, cover with water, bring to a boil for 5 minutes, then remove from the heat and let them sit in the hot water for 1 hour before draining and cooking.
Step 2: Simmer
Add fresh water to the soaked beans and bring the pot to a boil. Reduce the heat, cover, and simmer gently until the beans are tender.
You want a steady simmer, not a hard boil. Slow and gentle cooking gives the best texture.
Step 3: Add Seasoning
Once the beans are tender, stir in the tomato paste, onion, garlic, chili powder, cumin, paprika, salt, brown sugar, pepper, and cayenne if using.
Bring everything back to a boil, then reduce the heat again.
** Tip: This is a good time to taste and adjust seasoning. Beans need more salt than you might expect.
Step 4: Simmer Again
Cover and simmer until the beans are fully tender and the gravy is thick. Stir occasionally so nothing sticks.
If the beans look too thick, add a splash of water or broth. If they look too thin, simmer uncovered for a bit longer.
Slow Cooker Ranch Style Beans Option
The slow cooker method is perfect for busy days.
Add the dry beans, onion, garlic, tomato paste, seasonings, and water directly to the slow cooker. Cook on LOW for 8 to 10 hours until the beans are tender.
** Tip: If there is more liquid than you like at the end, simply serve the beans with a slotted spoon or drain off a little broth.
Serving Suggestions
Ranch style beans are incredibly versatile.
As a Main Course with Toppings:
- Shredded cheese
- Sliced jalapeño
- Sour cream
- Chopped onion or sliced green onion
- Fresh herbs
On the Side:
Variations
- Spicy: Add cayenne or hot sauce.
- Smoky: Use smoked paprika for deeper flavor.
- Extra Flavor: Cook the beans in chicken or vegetable broth instead of water. Substitute chili powder with ancho chile powder for a slightly different flavor. Sub with ½ teaspoon garlic powder, 1 teaspoon of onion powder (or more to taste). Oregano is also a nice addition to the seasoning blend.
- Add Meat: Try bacon, ham hock, smoked sausage, or smoked turkey.
This recipe is a keeper!!
– Sheila
I made a few minor alterations and used the crockpot method. In place of 4 cups of the 7 cups of water, I used vegetable broth. My paprika is smoked paprika which I really enjoy. I also added 1.5 pounds of browned ground beef toward the end of cooking. Thank you so much.
Storage and Make Ahead Tips
How to Store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze cooled beans for up to 3 months. Thaw overnight in the refrigerator.
How to Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.
Frequently Asked Questions
Are ranch style beans spicy?
As written, they are mild. You can easily add heat with cayenne or hot sauce.
Can I make ranch style beans without soaking?
Yes. Use the slow cooker method or the quick soak method if cooking on the stovetop.
Why are my beans still hard?
Old beans or adding acidic ingredients too early can prevent beans from softening.
Can I use canned beans instead?
You can, but the texture and flavor will be different. This recipe is designed for dried beans.
More Bean Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ranch Style Beans
Ingredients
- 1 (16 oz) package dried pinto beans
- 1 quart (4 cups) water
- 1 (6 ounce) can tomato paste
- 1 small onion, diced
- 2 cloves garlic, minced (about 2 teaspoons total)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon packed brown sugar
- ½ teaspoon ground black pepper
- Cayenne pepper to taste, optional for a spicy kick
- Optional, for serving: hot sauce, grated cheese, sliced jalapeno, sour cream, sliced green onion, chopped fresh parsley or cilantro, a splash of vinegar
Instructions
- Rinse beans. Place in a large pot and cover with 7 cups of water. Let stand 6-8 hours, or overnight. Drain and return beans to pot.
- Add 1 quart (4 cups) of fresh water to the pot with the beans. Bring to boil. Reduce heat; cover and simmer for 1 ½ hours (or until beans are tender).
- Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1 ½ hours longer (until beans are tender and gravy is thick). Season with additional salt and pepper to taste.
ALTERNATIVE SLOW COOKER METHOD:
- You do not need to soak the beans. Simply place the dry beans, onion, garlic, tomato paste, and seasonings in the slow cooker. Add 7 cups of water and stir. Cover and cook on LOW for 8-10 hours, or until the beans are tender. Season with additional salt and pepper to taste. If you don't want as much broth in the pot, just strain off some of the liquid or serve the beans with a slotted spoon.
Notes
- Soaking the beans overnight improves texture and shortens cook time.
- If using the slow cooker method, soaking the beans is not required.
- Tomato paste creates a thick, rich chili gravy without extra liquid.
- Adjust cayenne or hot sauce at the end so you can control the heat.
- Add oregano or smoked paprika for extra depth of flavor.
- Cook the beans in chicken or vegetable broth instead of water for richer taste.
- For a meat flavored version, add bacon, ham hock, or smoked sausage.
- Serve as a side dish, over rice, or with cornbread for a simple meal.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze cooled beans for up to 3 months and reheat gently on the stovetop or microwave.
Nutrition
Originally published in May, 2020, this post was updated in January, 2026.
Hi, my beans are cooking as we speak in the the slow cooker but it’s more of a broth and I would like it to be thicker. How would I do that? Took a taste and the flavours good probably needs more salt. Also I was only able to put in about 5 cups of water due to cooker being smaller. Thanks!
Hi, Debbie! Beans thicken quite a bit as they cool, so definitely keep that in mind. If you like, you can pull out some of the beans, mash them, and then stir them back into the pot. This will thicken as well. Finally, you can transfer the mixture to a pot on the stovetop and just let them simmer (uncovered) until the liquid reduces to the desired consistency. Hope that helps!
Yum! They turned out fantastic. I Insta-pressured them for 30 min the first soak, drained and pressured again for 30 min. with 1 lb of crumbled raw hamburger. Then added all the flavored ingredients and let it simmer on warm until the cornbread finished, about 20 min.
Thank you! I’m so glad that you enjoyed them! 🙂
This recipe is a keeper!!
I made a few minor alterations and used the crockpot method. In place of 4 cups of the 7 cups of water, I used vegetable broth. My paprika is smoked paprika which I really enjoy. I also added 1.5 pounds of browned ground beef toward the end of cooking. Thank you so much.
Thank you, Sheila! I’m so glad that it worked well for you. I bet the beef and smoked paprika were great additions!
I’m throwing this in the crockpot tomorrow! I’m excited to give it a try! Would this recipe be the equivalent of 2 cans or more?
Hi, Robyn! It’s equivalent to about 3-4 cans once the beans are cooked. 🙂
I’m excited to try these! Do these taste like the canned variety?
Hi, Rebekah! Yes, I’d say they do…but better. 😉
The canned Ranch Style beans use garlic powder and onion powder instead of fresh onion and garlic cloves so I think the homemade variety should use the same for convenience.
Thank you for the feedback, Bill! The fresh ingredients provide a stronger flavor, but you could experiment with ratios for the powders.
Beans need to be soft before adding tomatoes. Acid keeps beans from softening.
Best seasoning recipe I have found. I leave out tomato paste and add 1/4 teaspoon of cayenne pepper for the perfect kick. Brisket or pulled pork are a great meat add too!
Thank you so much, Ken!
Flavor profile, texture and consistency results were excellent. I followed instructions as written, cooked the overnight soaked pintos in a 5-1/2 qt enameled Dutch oven and dropped in a 1/2 lb smoked ham hock the last hour.
Another winner, thanks for posting!