Ranchero Beans
These Ranchero Beans are smoky, hearty, and packed with flavor. Perfect with cornbread, tacos, or grilled meats.
Servings: 6 servings
Equipment
- large bowl
- colander
- large pot or Dutch oven
- wooden spoon
- slotted spoon
Ingredients
- 1 pound dried pinto beans rinsed and picked over
- 6 cups water or enough to cover the beans in a large bowl
- 6 slices bacon chopped
- ½ medium yellow onion diced
- 1 jalapeño seeds and membranes removed, diced
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 Roma tomatoes chopped
- 2 teaspoons salt
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- Additional chopped onion cilantro, and/or jalapeño for serving (optional)
Instructions
- Add the dried pinto beans and 6 cups of water to a large bowl. Make sure the beans are fully covered with water, adding more if needed. Soak overnight or at least 6 hours.1 pound dried pinto beans, 6 cups water
- Drain and rinse the beans using a colander. Set aside.
- Heat a large pot or Dutch oven over medium-high heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Reserve about 1 tablespoon bacon grease in the pot.6 slices bacon
- Add the onion and jalapeño to the pot. Cook until softened. Add the garlic and cook for 30 seconds more.½ medium yellow onion, 1 jalapeño, 2 cloves garlic
- Stir in the chicken broth, water, beans, tomatoes, salt, cumin, paprika, oregano, and cooked bacon.4 cups low-sodium chicken broth, 2 cups water, 2 Roma tomatoes, 2 teaspoons salt, 1 teaspoon ground cumin, ½ teaspoon paprika, ¼ teaspoon dried oregano
- Bring the mixture to a boil. Reduce heat to low and simmer covered for about 1 hour, stirring occasionally, until the beans are tender. Add additional water if needed during cooking.
- Serve topped with chopped onion, cilantro, and jalapeño if desired.Additional chopped onion
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Allow the beans to cool completely before refrigerating.
♨️ REHEATING
- Reheat on the stovetop over medium-low heat until warmed through.
- Add a splash of broth or water if the beans have thickened.
- Microwave individual portions in 30-second intervals, stirring between each.
❄️ FREEZING
- Freeze cooled beans in freezer-safe containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Soak the beans overnight for the best texture and even cooking.
- Stir the beans occasionally during cooking to prevent sticking.
- Add extra broth or water if the beans become too thick.
- For smoky heat, add chopped chipotle peppers in adobo sauce.
🍳 ALTERNATE COOKING METHODS
- Slow cooker: Cook bacon and vegetables first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
- Instant Pot: Cook bacon and vegetables in the sauté function, then pressure-cook on high for 35-40 minutes with a natural release.
♻️ LEFTOVERS
- Use leftover Ranchero Beans in burritos, tacos, nachos, or quesadillas.
- Serve over rice for an easy meal.
- Mash leftovers slightly and use as refried-style beans.
📝 NOTES
- One can of diced tomatoes (14.5 oz.) may be substituted for fresh Roma tomatoes.
- Adjust the heat level by adding more or less jalapeño.
- These beans taste even better the next day after the flavors have had time to develop.
Nutrition
Calories: 391kcal | Carbohydrates: 52g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 995mg | Potassium: 1315mg | Fiber: 12g | Sugar: 3g | Vitamin A: 293IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 5mg
