After searching Pinterest, the internet, and many websites, I finally read the back of a can. Then went home chanting, tomato paste, onion, garlic powder, smoked paprika, spices. -Wait-What spices?!
I thought about it, and decided it must be some sort of pepper. So, here it goes: Ranch Style Beans.
First, source really good beans. I used Santa Maria Pinquito Beans from Rancho Gordo. You can find them at this link on their website (opens in a new window).
Then you need to cook the beans. I am a huge fan of the crock-pot method.
Place rinsed and sorted beans (you have to remove pebbles and things) in a crock pot with 1/4 c. dried onion or 1/2 c. diced fresh onion. Add a bay leaf, 2-3 tbsp of fat (sunflower oil, olive oil, lard, or unsalted butter) and cover with enough water to cover the beans. Cook on high 4-6 hours until beans are soft. Do not salt the beans or add acid at this stage!
One minor change-for ranch style beans, crumble a dried cayenne pepper into the crockpot.
Now Ranch Style beans:
Ingredients:
1 cup dried beans, softened as above (pinquito, cranberry, pink, or pinto work well)
1 6oz can tomato paste
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp cumin
salt to taste.
Directions:
Once beans have softened in your crock-pot, add remaining ingredients and stir. Turn heat to low on crock-pot. Cook for 2-4 more hours (bean sauce will thicken as it sits. If it gets too thick before serving, stir in a little water).
That's it! Enjoy,
Suzanne
