homemade ranch style beans
| |

Homemade Ranch Style Beans (gluten, dairy, and refined sugar free)

Ranch style beans are a can of seasoned pinto beans, which have a lot of uses. They are great in some recipes, as a base for chili, for chip dips, or even eating plain.

I stopped buying them a long time ago due to food restrictions, although now looking at the ingredients I wouldn’t want to purchase them anyway. Though good, have you read what they contain? Here’s a recipe for Homemade Ranch Style Beans so you can enjoy them without the added unwanted ingredients.

Homemade Ranch Style Beans:
2 c. Dry pinto beans
5 c. Beef broth
6 Cloves garlic
1 Onion (quartered)
1 (15 oz) can Diced tomatoes
1 (4 oz) can Green chilis
1 Tbsp Salt
1 tsp Coconut sugar (or brown sugar)
1 tsp Apple cider vinegar
1 tsp Paprika
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Chili powder

Directions

If using a pressure cooker like an Instant Pot, there is no need to mince your garlic cloves. Just keep ’em whole. Similarly, with the onion, just cut it in half or quarters. They will be mush when done and all blended together anyway, so no need for extra chopping!

Place all the ingredients except beans in a pressure cooker. Put the beans in a metal basket of some sort, like a steamer basket. Put this basket on top of the other ingredients.

Cook on high for 1 hour, and manually release the pressure when it’s done. (Or wait another 15 minutes for it to naturally release – either is fine.) Remove the beans (carefully), and blend the remaining ingredients with an immersion blender until smooth.

Add the beans back in and stir.

homemade ranch style beans

These homemade ranch style beans can be frozen in containers or bags for future use, or last in the refrigerator for a week.

Homemade Ranch Style Beans

Print Recipe
homemade ranch style beans
Prep Time:5 minutes
Cook Time:1 hour
Finishing Time:5 minutes
Total Time:1 hour 10 minutes

Ingredients

  • 2 c. Pinto beans dry
  • 5 c. Beef broth
  • 6 cloves Garlic
  • 1 Onion quartered
  • 1 can (15 oz) Diced tomatoes
  • 1 can (4 oz) Green chilis
  • 1 Tbsp Salt
  • 1 tsp Coconut sugar or brown sugar
  • 1 tsp Apple cider vinegar
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1/2 tsp Chili powder

Instructions

  • If using a pressure cooker like an Instant Pot, there is no need to mince your garlic cloves. Just keep 'em whole. Similarly, with the onion, just cut it in half or quarters. They will be mush when done and all blended together anyway, so no need for extra chopping!
  • Place all the ingredients except beans in a pressure cooker. Put the beans in a metal basket of some sort, like a steamer basket. Put this basket on top of the other ingredients.
  • Cook on high for 1 hour, and manually release the pressure when it's done. (Or wait another 15 minutes for it to naturally release – either is fine.) Remove the beans (carefully), and blend the remaining ingredients with an immersion blender until smooth.
  • Add the beans back in and stir.
Servings: 6 cups

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating