Ingredients for Ranch Style Pinto Beans
- Dry Pinto Beans
- 2 tablespoons olive oil
- Spanish Onion
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- Green Pepper
- Cumin
- Oregano
- Liquid Smoke
- Tabasco Sauce
- Salt & Pepper
- Smoked Ham Hocks
- 4 cups chicken broth
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How to Make Ranch Style Pinto Beans
- Rinse 1 pound of pinto beans and place them in a large pot. Cover with 8 cups of water and bring to a rapid boil. Reduce heat, cover, and set aside for at least 1 hour, or up to overnight.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 cup chopped carrots, 1 cup chopped celery, and 1 green bell pepper (chopped). Saute until softened, about 5-7 minutes.
- Stir in 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (optional). Simmer for 2 minutes.
- Drain and rinse the soaked pinto beans. Add them to the vegetable mixture along with 2 smoked ham hocks.
- Pour in 4 cups of chicken broth, ensuring the beans are fully covered. Add more broth if needed.
- Bring to a simmer, then reduce heat to low, cover, and cook for approximately 2 hours, or until the beans are tender and the liquid has reduced to a thick sauce, stirring occasionally. Add more broth if necessary to maintain a good consistency.
- Remove the ham hocks and let them cool slightly. Discard the bones and shred the meat. Add the shredded ham back to the beans.
- Taste and adjust seasoning with salt, pepper, and additional spices as needed.
- Serve hot as a side dish, or use as a filling in tacos or burritos with your favorite toppings like salsa, sour cream, and shredded cheese.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
14g
Fat
4g
Carbs
5g
