Recipe by Tish
This is my attempt to copycat the canned Ranch-Style Beans. I want to keep track until I get it right. If you want to jump in and help I'd love the help!
Top Review by dianegrapegrower
This is extremely close to the canned ranch beans I used to buy. I did tweak the recipe some (I also doctor the store bought ones) I added 2 T. molasses for more sweet/smokiness and 1/2 chopped, sauteed onion. I wanted to add more salt, but thought I'd like to try to keep these lower in sodium.
- 453.59 g dry pinto beans
- 1182.95 ml cold water
- 9.85 ml chicken bouillon
- 113.39 g ham hocks
- 1.23 ml liquid smoke
- 22.18 ml combination of california chili powder (New Mexico, Hungarian Paprika. All Mild)
- 14.79 ml brown sugar, plus
- 4.92 ml brown sugar
- 2.46 ml black pepper (for spicier beans add another 1/2 Tsp)
- 1.23 ml cumin
- 2.46 ml oregano
- 2.46 ml garlic powder or 1-2 garlic clove, minced
- 22.18 ml onion powder or 1 medium onion, chopped
- 4.92 ml seasoning salt (add in the last 30 min only)
- 59.14 ml tomato puree (add in the last 30 min only)
Directions See How It's Made
- Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
- If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
- Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
- Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.