If you’re like me and love bringing a little extra comfort and Southwest flair to your meals, this homemade ranch-style beans recipe is a must-try. Packed with bold Tex-Mex flavors, it combines pinto beans, tomatoes, and a perfect blend of spices like cumin and chili powder to create that smoky, slightly spicy kick we all crave.
I love how straightforward this recipe is—no fancy techniques, just good, simple cooking that delivers incredible flavor. So grab your ingredients, and let’s whip up a batch of beans that will have everyone asking for seconds!
Mouthwatering Ranch Style Beans To Spice Up Your Meals
Instead of grabbing a can of ranch-style beans, why not make your own with fresh, quality ingredients? You probably already have the basics like onion, garlic, and brown sugar sitting in your pantry. The best part? You get to call the shots on the flavors—adjust the heat or sweetness to fit your mood— make them exactly how you like.
The cooking process is also super simple. After soaking the beans for about 10 hours, most of the work is hands-off. You just let them simmer on the stovetop for 2 hours, and then you’re free to get on with your day.
The rich tomato base combined with spices like cumin and paprika gives the pinto beans a distinctive taste that’s hard to resist, especially if you’re a fan of Tex-Mex cuisine. Whether you’re making it for potlucks or family dinners, it’s sure to give a good impression around the table.
If you love beans as your side dish, check out my Chipotle Mexican Grill Black Beans Recipe, Easy Fresh Green Beans And Mushrooms, and Slow Cooker Bacon And Bourbon Baked Beans Recipe.
Ingredients You Will Need and Buying Tips
Get ready to whip up some delicious ranch style beans with just a handful of these pantry staples.
- Pinto beans: Buy dry pinto beans that are free of blemishes and packed in a tight bag to ensure that they haven’t been exposed to elements.Â
- Vegetable stock: Check the ingredients and make sure that they don’t contain any preservatives that may affect the quality. You should only see simple ingredients like vegetables and spices.
- Olive oil: If possible, choose extra virgin olive oil to add a nice richness to your beans. Look for bottles with the recent harvest date and a far-off expiration date.
- Onion: A medium to large yellow onion is ideal for this recipe. Make sure it’s hefty and fresh with smooth, clean skin.
- Garlic: Choose whole garlic bulbs that feel firm and heavy for their size. Avoid garlic with green sprouts because they can taste bitter.
- Tomatoes: Look for a can of whole or diced tomatoes to give the ranch beans a bit of texture. Make sure it’s BPA-free to prevent chemicals leaching into your food.
- Brown sugar: Opt for light brown sugar to give the right amount of sweetness. Check the bag and make sure that the sugar feels soft to dissolve easily.
- Paprika: Go for fresh, aromatic sweet paprika with a far-off expiration date.
- Cumin: Choose ground cumin to easily blend into the dish. It should have a strong, aromatic scent when you smell it.
- Oregano: You’ll want dried oregano to hold up well during the cooking process.Â
- Chili powder: Look for mild to medium chili powder with no additives like MSG.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Aside from pinto beans, you can use other types of beans like kidney beans and black beans.
- If you want a more meaty base, substitute vegetable stock with chicken broth.
- Add more savory flavor to your beans with ground beef, chorizo, or bacon.
- If the beans are not spicy enough for you, add jalapenos or cayenne pepper into the mix.
- Add more vegetables like bell peppers or corn for more texture and nutrition.
- For a more smoky kick, add a bit of smoked paprika or chipotle pepper.
- Do you want the dish sweeter? Swap brown sugar for maple syrup or honey.
- Top your beans with shredded cheese or add a fresh lime juice for a Tex-Mix twist.
Are ranch style beans the same as baked beans?
Ranch-style beans and baked beans are both hearty but differ in flavor. Ranch-style beans have a smoky, spicy Tex-Mex profile with a tomato-based sauce and spices like chili powder and cumin, while baked beans are sweet and saucy, made with molasses or brown sugar, often paired with barbecue or fried chicken.
How To Make Ranch-Style Beans
Making ranch style beans is simple—just soak, simmer, and savor as the flavors come together for a delicious dish.
1
Soak The Beans
To get started, I like to give the dried pinto beans a good rinse to wash away any dirt or debris. Then, I soak them in a large bowl of water overnight—just make sure the water covers the beans by about 2 inches. It’s such a simple step, but it makes all the difference in softening them for that perfect texture.
Once the beans have soaked for the specified time, drain the water and rinse them under cool running water. This helps remove any leftover debris.
2
Saute The Aromatics
In a large pot, heat olive oil over medium heat for a minute or two, then add the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. After that, stir in the minced garlic and cook for another minute until fragrant.
I like to let the onion and garlic cool slightly before blending. This helps prevent overheating the blender or food processor, making the next step much smoother.
3
Make The Sauce For The Beans
Transfer the sautéed onion and garlic to a blender or food processor. Add the rest of the ingredients—chopped tomatoes, brown sugar, cumin, paprika, oregano, chili powder, and salt.
I like to pulse the mixture a few times until it’s smooth and well-combined. It’s quick and sets up the perfect base for the ranch-style beans.
4
Cook The Beans
Place the soaked and drained beans into the same pot where the aromatics were sautéed. Pour in the vegetable stock and water, then bring the mixture to a boil over medium-high heat.
I like to lower the heat to a gentle simmer once it’s boiling, cover the pot, and let it cook for about an hour. Stirring occasionally helps the beans cook evenly and keeps them from sticking to the bottom—trust me, it’s worth the extra attention!
5
Add The Sauce
Pour the blended sauce into the pot of simmering beans and stir gently to ensure everything is well combined. The vibrant mixture will start to come together beautifully as it cooks.
Let the beans simmer uncovered for another hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. I find this is when the flavors truly deepen and create that irresistible, hearty dish!
6
Serve To Enjoy
Once the sauce thickens and the pinto beans are tender, you’re ready to serve. Ladle the beans into bowls and top with shredded cheese and chopped cilantro for garnish.
You can serve the beans as a side dish with barbecued chicken, grilled meats, or other Tex-Mex dishes. Use them as a topping for burritos, tacos, and nachos, or even stir them into rice. This Southern-inspired dish is also perfect served over hot dogs or brat sausage dogs.
Gina’s Tips For Recipe Sucess
- Are you short on time? Use the quick-soak method where you boil the beans for 2 minutes, then let it sit covered for 1 hour.
- Pay close attention to the liquid while simmering the beans. If it evaporates too much, add more vegetable stock or water as necessary. You want the beans to stay submerged in liquid to cook evenly.
- If you have time, let the beans sit for 10-15 minutes before serving. This way, the flavors meld together and yield better results.
- Do you want the beans to be creamier? Try to mash the beans with a spoon during the final cooking stage.
Storing Leftovers
Ranch style beans make good leftovers because they taste even better the next day. To enjoy them later, you need to keep them in an airtight container or resealable freezer bag. In the refrigerator, this dish can stay good for up to 4 days, while it lasts longer for up to 3 months in the freezer.
To reheat, simply heat the cold beans on the stovetop over medium-low heat or in the microwave in 1-minute intervals. If they’re frozen, you need to thaw them first in the fridge overnight. Consider adding a splash of vegetable stock or water if the sauce has thickened too much.
Bean Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Easy Ranch-Style Beans Recipe: Hearty Tex-Mex Flavor
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 pound pinto beans, dried
- 1 tablespoon olive oil
- 1/2 cup onion, yellow or white, diced
- 4 cloves garlic , large, minced
- 14 ounce tomatoes, can, chopped
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon chili powder
- 2 teaspoon salt
- black pepper, to taste
- 4 cups vegetable stock
- 2 cups water
Instructions
Soak the Beans
- Place the pinto beans in a large bowl, cover with water, and let soak for 10-12 hours or overnight.1 pound pinto beans
- Drain and set aside.
Cook the Aromatics
- Heat olive oil in a large pot over medium heat.1 tablespoon olive oil
- Add the diced onion and cook for about 5 minutes until softened.1/2 cup onion
- Stir in the garlic and cook for 1 minute, stirring constantly.4 cloves garlic
Prepare the Tomato Puree
- Transfer the cooked onion and garlic to a food processor or blender.
- Add the chopped tomatoes, brown sugar, paprika, cumin, oregano, chili powder, and salt. Blend until smooth. Set aside.14 ounce tomatoes, 1 teaspoon brown sugar, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon chili powder, 2 teaspoon salt
Cook the Beans
- In the same pot, add the soaked and drained beans along with the vegetable stock and water.4 cups vegetable stock, 2 cups water
- Bring to a boil, reduce heat to low, and cover. Simmer for 1 hour, stirring occasionally.
Add the Tomato Mixture
- Stir the prepared tomato puree into the pot with the beans.
- Simmer uncovered for another hour, stirring occasionally, until the beans are tender and the sauce thickens.
Serve
- Ladle the beans into bowls and, if desired, top with shredded cheese and chopped cilantro for garnish.
Notes
- Quick Soak Option: If short on time, boil the beans for 2 minutes, remove from heat, cover, and soak for 1 hour instead of overnight soaking.
- Texture Control: For creamier beans, mash some beans with a spoon against the pot’s side during the final cooking stage.
- Heat Level: Adjust chili powder or add cayenne pepper for extra spice.
