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Square overhead shot of ranch style beans in a bowl on a rustic wooden table.
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5 from 5 votes

Ranch Style Beans

Tender pinto beans simmered in a bold chili gravy for an easy homemade ranch style beans recipe made on the stove or in the slow cooker.
Course Dinner, Lunch, Side Dish
Cuisine American, Southern
Keyword pinto beans recipe, ranch beans, ranch style beans
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Soaking Time 6 hours
Total Time 8 hours 40 minutes
Servings 8 people
Calories 222.9kcal
Author Blair Lonergan

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.
    Soaking pinto beans in a Dutch oven.
  • 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).
    Pinto beans in water in a Dutch oven.
  • 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.
    Horizontal shot of a wooden spoon stirring a Dutch oven full of ranch style beans.

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.
    Side shot of a bowl of ranch-style pinto beans on a wooden table.

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

Serving: 1/8 of the beans | Calories: 222.9kcal | Carbohydrates: 42.2g | Protein: 12.6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 458.5mg | Potassium: 263mg | Fiber: 9.7g | Sugar: 5.2g