Reviewed: Jul. 3, 2011

My husband is from the southwest where ranch style beans are as common as baked beans in our new home, the midwest. We can't find the canned variety here, so I thought I would try to make these beans for my husband. They took time, but he loved them! I think next time I may even add some jalapeno slices as that variety was always his favorite!

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Reviewer:

PINKFIREBALL21

Cooking Level: Intermediate

Reviewed: May 28, 2011

Well, I've made these twice now, as I thought the first time I made a mistake because they weren't very good. Made them again today, followed the recipe to a tee and still no one liked them. Sorry, for the time involved I'll open a can. Very disappointed.

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Reviewer:

grammajamma

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Lakewood, Washington, USA

Reviewed: May 18, 2011

I have used this recipe often and always always always love it! Only change I make is adding a few cloves of garlic. I also can these beans and they're on the shelf for months for my kids and family to enjoy on nights I don't feel like cooking. To can them you must pressure can and hot pack the jars about mid cooking time as the recipe calls for. Just after I add the final ingredients I give it a good stir and pack my jars. The final cooking stage is done in the pressure cooking/canning process. Perfection every time! Thank you for sharing this recipe.

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Reviewer:

McDee

Reviewed: Apr. 20, 2011

This recipe is great! I added a can or Rotel with Chipotle, a half a cup of BBQ sauce, and a squirt of mustard. My husband and 7 year old son loved them. I did not put the crushed red pepper or marjoram.

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Reviewer:

lette

Reviewed: Mar. 9, 2011

I made these last weekend for a birthday bbq. I decided to do everything in my smaller crock pot and let them cook on low over night. They were very good, however I did not have any marjoram. I used red onion and 4 diced jalapenos for some extra flavor. Everyone complimented so I guess that they were a hit!

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Reviewer:

Hereford_Girl

Cooking Level: Intermediate

Home Town: Angels Camp, California, USA

Living In: Le Grand, California, USA

Reviewed: Jan. 30, 2011

Terrific! My boyfriend and I have been looking for new ways to cook beans and these were a hit! They had a ton of flavor. The only thing I changed was adding a little BBQ sauce like some of the others and a few splashes of hot sauce cause he likes it spicy!

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Reviewer:

xeniajay

Reviewed: Dec. 24, 2010

A delicious vegetarian option. I used a pressure cooker for 8 minutes and in the first step I added half an onion, two split garlic cloves and a handful of cilantro- which I fished out before continuing with the next step. In part two, I cut down on the tomato paste and added a can of Rotel tomatoes with green chilis. I also switched the red pepper flakes for ground pasilla chili and added Worcestershire sauce and liquid smoke to amp up the flavor. I didn't have marjoram, but didn't miss it. I was worried about overcooking, so I did the last 1.5 hour simmer without pressure. Superb! This is great base for burritos or refried beans. Wish I'd doubled the recipe!

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Reviewer:

yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

Reviewed: Dec. 22, 2010

perfect!

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Reviewer:

PATTIMAC2000

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Vista, California, USA

Reviewed: Jul. 6, 2010

I love this bean recipe. I made it for a potluck at my husbands work. They loved it. I did make a couple of changes I added a couple of slices of bacon and omitted the pepper flakes.

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Reviewer:

momma2-4

Cooking Level: Expert

Reviewed: Jun. 26, 2010

Beans were cooked perfectly but they were HOT & spicy. even after leaving out crushed red pepper flakes and cutting down on the chili powder. We like ranch BBQ beans so I added 1/2 cup BBQ sauce. When doubled recipes makes enough for a crowd. I would make again but leave out the chili powder and red pepper flakes.

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