Growing up in Georgia I never even heard for Ranch Beans, most likely because of the absence of ranches. Sure we ate beans, a whole mess of beans. But mostly beans flavored with pork and served with a big hot piece of cornbread. I first encountered these beans at a local steak house and to say that I was underwhelmed by the lack of flavor in these beans is an understatement. I swear they just cracked open a can of pinto beans, tossed them into a pot and warmed them up. Okay, they served them in a large dutch oven for effect, but the taste was still lousy. After some research I learned that this recipe should be much more flavorful and rich. Of course, I still served mine with a big hot piece of corn bread.
2 cups dried pinto beans, soaked overnight
2 cups vegetable broth
1-14.5 ounce can of diced tomatoes
1 cup rotel tomatoes
2 cups water
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon chipotle powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
- Combine the above ingredients in a large sauce pan or soup pot. Bring to a hard boil, lower to a simmer and simmer for 1 1/2 to 2 hours or until the liquid has started to thicken up a bit.
- Transfer the beans and liquid to the slow cooker, add some additional water if needed and cook on low of 8 hours or until the beans are tender.
- Serve with cornbread and enjoy!