Yield: 6 servings
Ranch Style Beans
Packed with smokiness, ranch-style beans are a Tex-Mex soup with onion, jalapeño, and cumin. Served on the side, it's filling and perfectly spicy.
Ingredients
- 1 16 oz package dried pinto beans
- 4 cups water
- 2 teaspoons olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional)
- 1 6 oz can tomato paste
- 1 tablespoon chili powder
- 1 tablespoon white vinegar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon granulated sugar, optional
- ½ teaspoon black pepper
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Instructions
- Cover the beans with water and soak them for 8 hours. (Read tips for instant pot directions or a fast soaking method.)
- In a large pot over medium heat, add the olive oil, onions, garlic, and jalapeño. Cook for 4 to 5 minutes, stirring often, until softened.
- Stir in the tomato paste, chili powder, vinegar, salt, cumin, paprika, sugar, and black pepper.
- Drain the beans, then add them to the pot. Add 4 cups of water to the pan and set the heat to medium.
- Cook, stirring occasionally, until the beans are tender and the sauce is thicker. This will take a minimum of one hour but may take longer, depending on how soft the beans were before cooking.
Notes
Storage: Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 1, Calories: 85kcal, Carbohydrates: 14g, Protein: 4g, Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 754mg, Fiber: 4g, Sugar: 3g