|Ranch Beans, known also as Chuck Wagon Beans, are made with pintos and slow cooked with a slight southwestern twist.|
Ranch Style BeansRanch 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
- 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
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.
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©Deep South Dish
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