Name: Ranch Style Pinto Beans
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 1 lb dry pinto beans; 1 tablespoon olive oil; 1 large Spanish onion; 4 cloves minced garlic; 2 finely diced carrots; 2 stalks finely diced celery; 1 diced green pepper; 2 tablespoons cumin; 2 teaspoons oregano; liquid smoke (to taste); Tabasco sauce (to taste); salt & pepper; 3 -4 smoked ham hocks; 3 -4 cans chicken broth

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Recipe by Maine-iac

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Ranch Style Pinto Beans created by PaulaG

This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!

Ready In:: 2hrs 30mins
Serves:
Units:

Nutrition Information

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ingredients

1 lb dry pinto beans
1 tablespoon olive oil
1 large Spanish onion
4 cloves minced garlic
2 finely diced carrots
2 stalks finely diced celery
1 diced green pepper
2 tablespoons cumin
2 teaspoons oregano
liquid smoke (to taste)
Tabasco sauce (to taste)
salt & pepper
3 -4 smoked ham hocks
3 -4 cans chicken broth

directions

Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
Add spices and simmer an additional 2 minutes.
Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
Add chicken broth to cover contents.
Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
Re-season with spices, as needed.
Cut and flake meat from hocks into bean mixture.
Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.

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RECIPE MADE WITH LOVE BY

@Maine-iac

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@Maine-iac

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"This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!"

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review by talldoc

6/18/2007

This was good but if I make Again I will do it as PaulaG did. Too much cumin for me. I didn't have any Liquid Smoke but I think it needs some.
photo by PaulaG

4/9/2007
review by PaulaG

4/8/2007

The recipe was divided in half. I presoaked the beans overnight and then cooked them as directed. The seasonings were added the last 30 minutes of cooking. I decreased the amount of cumin to 2 teaspoons and added 2 teaspoons Epazote. Excellent!
review by spatam 2

1/10/2005

Excellente!! I substituted 2 pounds of beans, used a white onion, 1 T. cumin, and 1 T. chili powder. I added 1 T. sugar and a little dill. And I used 2 tsp liquid smoke. It was awesome!!!! Thanks!!!
creation by Maine-iac

1/17/2002

This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!