Beans and Grains

RANCH-STYLE PINTO BEANS

RANCH-STYLE PINTO BEANS

Prep time: 10 minutes, plus overnight to soak / Cook time: 7 to 8 hours on
low
Unlike sweeter Boston baked beans, these ranch-style pinto beans
are savory with a bit of heat. Beef broth is used for a richer flavor,
chili powder adds a bit of spice, and smoked paprika gives the dish
a smoky flavor. The Tex-Mex flavor of these beans is a perfect pair
with your favorite enchilada recipe.
Serves 8
1 pound dried pinto beans, soaked overnight
5 cups Beef Stock (here) or low-sodium beef broth
1 cup low-sodium tomato sauce
1 medium white onion, diced
1 jalapeño pepper, seeded, and finely diced
4 garlic cloves, minced
1 tablespoon ancho chili powder
1 teaspoon chili powder
1 teaspoon apple cider vinegar
1 teaspoon ground cumin
1 packed teaspoon brown sugar
1 teaspoon smoked paprika
½ teaspoon dried oregano
Freshly ground black pepper
1. Drain and rinse the soaked beans. Put them in a 6-quart slow
cooker along with the stock, tomato sauce, onion, jalapeño, garlic,
ancho chili powder, chili powder, vinegar, cumin, sugar, paprika,
and oregano. Cover and cook on low for 7 to 8 hours, until the
beans are tender and the liquid has thickened slightly.
2. Taste and season with the pepper. Serve warm.
Per Serving (1 cup): Calories: 222; Total Fat: 0g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 290mg; Carbohydrates: 40g; Fiber: 8g; Sugars: 3g; Protein: 14g

COOKING TIP: Ancho chili powder is the go-to powder for authentic
Mexican cooking. It’s commonly available in the spice aisle of most
supermarkets. If you can’t find it, simply double the amount of regular
chili powder in this recipe and add a pinch of crushed red pepper flakes.