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Ranch Beans

By: Wilma Ruth James

"This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right."

Rate/Review | Read Reviews (20)

Prep Time:
20 Min

Cook Time:
2 Hrs 45 Min

Ready In:
3 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound dried pinto beans
1 quart water
1 (6 ounce) can tomato paste
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon chili powder
2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried marjoram

Directions

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.