Ranch Style Beans
Ingredients
The beans
-
1
pound
dried pinto beans
-
6
cups
beef broth or water
The aromatics
-
1
tablespoon
neutral oil
-
1
medium
onion, diced
-
4-5
cloves
garlic, minced
The sauce
-
1
6-ounce can
tomato paste
-
1
teaspoon
brown sugar
-
1
teaspoon
cumin
-
½
teaspoon
oregano
-
2
teaspoons
chipotle chili pepper powder
-
1
tablespoon
kosher salt
-
to taste
freshly cracked black pepper
-
1
cup
water, divided
Optional garnishes
-
to taste
shredded cheddar cheese
-
to taste
chopped cilantro
-
to taste
chopped green onions
-
to taste
sliced jalapeños
-
to taste
sour cream
Instructions
- Soak the beans by either covering them with water in a bowl overnight or boiling them in water for 1 hour.
- Drain the soaked beans and combine them with beef broth in a large pot, bringing it to a boil, then reducing to a simmer for 1 hour.
- In a skillet, heat oil and sauté the diced onion for 5 minutes, then add minced garlic and cook for an additional minute.
- Transfer the onion and garlic to a blender, add tomato paste, brown sugar, cumin, oregano, and chili powder, and blend until smooth.
- Pour the blended mixture over the beans and stir, cooking uncovered for 1 hour until the beans are tender and the sauce thickens.
- Adjust the sauce consistency with water as needed, and season with salt and pepper to taste.
- Serve warm, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
339
Total fat
4g
Total carbohydrates
56g
Total protein
21g
Sodium
2303mg
Cholesterol
0mg
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