Ranch-Style Beans

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  • 1 pound dried pinto beans, picked over, rinsed, and soaked overnight (or black beans or any heirloom variety from Bulk Foods - cooking times will vary)
  • 2 cups water
  • 1 12-ounce bottle of beer (dark beer, brown ale and non-hoppy beer work great)
  • 1 yellow onion, chopped
  • 1 Roma tomato, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeño chile, seeded, finely chopped
  • 1 teaspoon chile powder
  • 1 teaspoon kosher salt
  • 4 bacon slices, cooked and crumbled, fat reserved (optional)


Combine all ingredients in a large, heavy pot or slow cooker.
Bring to a simmer (or turn to high if using a slow cooker) and cook until beans are tender, about 1 hour (or 5 hours on high in slow cooker).
Add more water and/or beer if necessary to ensure beans are cooked through.
Season to taste with salt and pepper.
If there is excess liquid, some of beans may be mashed and added back to thicken dish.

Serve hot topped with cheese and green onions as a great side dish.
Recipe from Central Market Shoreline - Culinary Resource Center
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