Easy Ranch Style Beans

Ranch Style Beans, also known as Chuck Wagon and Cowboy Beans, are made with pintos and slow stewed with southwestern flavor. They are a Texan staple, in fact, ConAngra Foods claims to trace the origins of its Ranch Style brand of beans all the way back to 1872, though they were not introduced through mass marketing to the general public until 1934.

They can be served right out of the pot or topped with cheese and rice, as a base to bean salad, alongside enchiladas or paired with Camp Cornbread. We hope you enjoy this recipe that is a favorite here on the Rockin’ DK Ranch!

INGREDIENTS

2 lbs mayocoba or pinto beans

1 lb. bacon

4 Tbsp. butter

1 med. Onion

2 Tbsp. chopped garlic

2 or 3 jalapeños or Serranos to taste

1 Tbsp. cumin 

1 Tbsp. Chili powder

2-3 tsp salt and pepper to taste

DIRECTIONS

Arrange dried beans on a sheet pan or clean kitchen towel and sort through them to pick out any shriveled or broken beans, stones or debris. Once sorted, give them a good rinse.

In a large skillet, chop and fry bacon until crisp.

Add butter, jalapeños and onion. Fry until onion is soft.

Add garlic. 

Add beans to a large cooking pot, add 1 1/2 gallons of water or more if necessary to completely cover the beans.

Add all other ingredients and seasonings.

Cover and bring to a boil. Cook on medium heat until beans are soft and a thin gravy has formed. Be sure to give them a good stirring throughout the cooking time.

Cooking time is about 4 hours.