Tuesday, February 10, 2009

Ranch Style Beans

Ranch Beans, known also as Chuck Wagon Beans, are made with pintos and slow cooked with a slight southwestern twist.

Ranch Style Beans

Ranch beans have been around a very long time, in fact, I'm pretty sure that some form of them probably date all the way back to pioneer days and wagon trains, and in this version they are very often referred to as Chuck Wagon Beans. When I think of these beans I can't help but to think about that scene around the campfire in the movie Blazing Saddles! You know the one.

Well, thankfully, I think the presoak and changing of the water may well help to tone that down, but the reason I called them husband pleasin' beans has nothing to do with that! It is because of a brand of beans called "Ranch Style Beans" made by ConAgra Foods who, a few years back, used to actually have "Husband Pleasin'" on their labels. In fact, ConAngra Foods claims to trace the origins of its Ranch Style brand of beans all the way back to 1872, though they were not introduced though mass marketing to the general public until 1934. Nowadays, I guess to be more appropriate and politically correct, it now says "Appetite Pleasin'." Well I rather like the husband pleasin' and I can guarantee you that The Cajun loves 'em, so that's what I called 'em!

Now, I can't say that this recipe is anything like the canned ranch beans but what I can say is that this is a delicious and hardy bean meal, with a slight southwestern twist, and it is also easy on the pocketbook. If you prefer less heat - because the Rotel tomatoes definitely give this dish a spicy zing - just replace the Rotel with a can of regular diced tomatoes instead.

Here's how to make them. Enjoy!

Recipe: Ranch Style Beans

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours | Yield: About 6 to 8 servings

Ingredients
  • 1 pound package of dried pinto beans
  • 8 cups of water
  • 1 medium Vidalia or other sweet onion, chopped
  • 1/2 of a medium green bell pepper, chopped
  • 2 cloves of garlic, chopped
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons of kosher salt
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon of freshly cracked black pepper, or to taste
  • 1 pound of ground chuck, browned and well drained, optional
  • 1 (10 ounce) can of Rotel or regular diced tomatoes
Instructions

Soak beans overnight, drain and rinse. Return to the pot and add 8 cups of fresh water. Bring to a boil, reduce heat to simmer, cover and simmer for 1 hour or until tender. Add all of the remaining ingredients except for the tomatoes and simmer for 30 minutes. Add the tomatoes and simmer another 30 minutes. Taste and adjust seasonings.

Serve alone, as a side dish, or over hot, cooked rice. Great with cornmeal hoe cakes or cornbread, pickled onion and pass the hot sauce at the table.

Cook's Notes: The ground beef is optional as these beans are quite good on their own. Use the speed method if you don't have time for an overnight soak. Place beans in a dutch oven and cover with water plus about an inch. Bring to a boil and boil for about 1 minute, cover, remove from the heat and set aside for 1 hour. Drain and proceed with the recipe.

Crockpot: Soak beans overnight, drain and rinse and place into crockpot. Cover the beans with 5 cups of very hot water and stir in remaining ingredients, except for tomatoes. Cook on high until beans are tender, 6 to 8 hours, or low 9 to 12 hours. Length of time will depend on freshness of beans. When done, remove 1 cup of beans and mash, return to the crockpot and stir in tomatoes; cover and cook another 5 minutes. Taste, add salt if needed and adjust seasonings.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Southern Style Baked Beans
Beans & Weenies
Crockpot Beef Chili with Beans
Posted by on February 10, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

5 comments:

  1. Those sure look good! I make some about like that and you put beer in 'em. And serve 'em with a cornbread made with beer. I don't know what it is about beans and rice but they sure go good together, huh?

    ReplyDelete
  2. Yeah, I love 'em and their easy on the budget too.

    ReplyDelete
  3. I made these yesterday. I followed the recipe exactly except I did add some cooked/sliced smoked sausage I had left over from something else that I needed to use up. They were delicious, thanks for the recipe.

    ReplyDelete
  4. First of all I want to apologize for my Yankee Great grandfather for invading your states , destroying your wealth ,culture and people.Thank gosh the south has maintained some of their heritage and the food is one part.I’m from California and I find the southern people to be the nicest, most sincere, least racist most intelligent people on the planet.The older I get the more I understand the American spirit these people possess .I now live in Hawaii and I’m going to make these beans and give a toast to the South before I consume them.Thank you.I may be originally Californian,but I’m really southern by the grace of god,just a Southerner trapped in a Californian’s body dying to get out.

    ReplyDelete
    Replies
    1. :) thanks so much for stopping by - hope you enjoy the beans!!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails