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A bowl of chili beans topped with shredded cheese and chopped cilantro. The dish is on a white surface, with a small bowl of shredded cheese and a wooden board with chopped herbs in the background.

Easy Ranch-Style Beans Recipe: Hearty Tex-Mex Flavor

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This ranch style beans recipe makes tender pinto beans simmered until creamy in a smooth tomato-chili sauce seasoned with chili powder, cumin, and paprika. The finished beans has a saucy, chili-forward texture that stays savory rather than sweet. It’s hands-off once simmering and works as a delicious side for Tex-Mex meals, barbecue, or make-ahead cooking.
Course Dinner
Cuisine American, Mexican, Tex-Mex
Diet Gluten Free, Vegan, Vegetarian
Keyword comfort food, hearty, one-pot, spicy
Prep Time 10 minutes
Cook Time 2 hours
Additional Time (Soaking) 10 hours
Total Time 12 hours 10 minutes
Servings 8 servings
Calories 122
Author Gina Dickson

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
    A bowl filled with pinto beans soaking in water on a white marble surface.
  • 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
    Chopped onions are being sautéed in a black pan with a wooden spoon.
  • 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
    A top view of a food processor containing freshly blended tomato sauce. The sauce is bright red and evenly textured, surrounding the central blade. The processor is set on a light marble countertop.

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
    A large pot filled with cooked brown beans, submerged in their cooking liquid. The pot has shiny metal handles and is placed on a light surface.
  • 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.
    A pot of baked beans with a ladle on a marble countertop. Surrounding the pot are a bowl of grated cheese, a plate, chopped herbs on a small dish, a knife, and a wooden board with herbs. A cloth is placed nearby.
  • 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

  • Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze cooled beans in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or stock if needed.

Nutrition

Serving: 1serving | Calories: 122kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1063mg | Potassium: 398mg | Fiber: 6g | Sugar: 3g | Vitamin A: 763IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg
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