These delicious Ranch Style Beans are a flavorful and hearty side dish made with pinto beans, beef broth (or vegetable broth for a vegetarian option), and a blend of savory spices like cumin, chipotle chili powder, and garlic. Simmered to perfection with a smoky and slightly sweet tomato-based sauce, these beans are a perfect addition to any Mexican-inspired meal, BBQ, or family dinner. Whether served as a side or a main dish with rice, these easy-to-make beans are sure to be a hit. Add your favorite garnishes like shredded cheese, cilantro, or sour cream for an extra touch of flavor.

Ingredients
- 1 pound dried pinto beans (rinsed)
- 6 cups beef broth (or water for a vegetarian option)
- 1 tablespoon neutral oil
- 1 medium onion (diced)
- 4-5 cloves garlic (minced)
- 1 6-ounce can tomato paste
- 1 teaspoon brown sugar (see Notes)
- 1 teaspoon cumin
- ½ teaspoon oregano
- 2 teaspoons chipotle chili powder
- 1 tablespoon kosher salt
- Freshly cracked black pepper to taste
- 1 cup water (divided, plus more if needed)
Optional Garnishes
- Shredded cheddar cheese
- Chopped cilantro
- Chopped green onions
- Sliced jalapeños
- Sour cream
Instructions
- Soak the Beans:
- Option 1: Place dried beans in a large bowl and cover with enough water. Let them soak at room temperature overnight (8-12 hours).
- Option 2: Add dried beans to a pot, cover with water, bring to a boil, then remove from heat. Cover the pot with a lid and let beans soak for 1 hour.
- Prepare the Beans:
Drain the soaked beans. Add them to a large pot with beef broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally. - Cook the Aromatics:
In a large skillet, heat 1 tablespoon of neutral oil over medium heat. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional minute. - Blend the Tomato Sauce:
Transfer the cooked onions and garlic to a blender. Add tomato paste, brown sugar, cumin, oregano, and chipotle chili powder. Blend until smooth. - Combine and Simmer:
Pour the tomato mixture over the cooked beans and stir well. Simmer uncovered for another hour, or until the beans are tender and the sauce has thickened to your desired consistency. If the sauce becomes too thick, add water in ½ cup increments until it reaches your preferred texture. Season with salt and freshly cracked black pepper to taste. - Serve:
Spoon the beans into serving bowls and garnish with your choice of shredded cheddar cheese, chopped cilantro, green onions, sliced jalapeños, or a dollop of sour cream. Serve warm.

Why You’ll Love This Recipe
These Ranch Style Beans are the perfect balance of hearty, flavorful, and comforting. Packed with the savory richness of beef broth and the smoky heat of chipotle chili powder, this dish brings a deliciously smoky kick to your meal. The combination of cumin, oregano, and a touch of brown sugar adds depth and complexity to the beans, making them a satisfying side dish or a complete meal when paired with rice. Whether you’re looking for an easy dinner, a flavorful addition to tacos, or a filling BBQ side, these beans are sure to be a hit.
Tips, Variations, and Substitutions
- Slow Cooker Method: If you prefer using a slow cooker, simply add soaked beans, broth, and the tomato mixture into the slow cooker and cook on low for 6-8 hours until tender.
- Vegetarian Version: For a vegetarian version, substitute the beef broth with vegetable broth or water.
- Add Protein: Add a protein boost by stirring in some cooked ground meat (vegan or regular) or crumbled tofu for a heartier dish.
- Spicy Kick: If you like extra heat, increase the chipotle chili powder or add a few dashes of hot sauce or diced jalapeños directly into the beans while cooking.
- Brown Sugar Substitute: Maple syrup or agave nectar can be used as an alternative to brown sugar for a slightly different sweet flavor.
FAQs
- Can I make this ahead of time? Yes! These beans taste even better the next day as the flavors continue to meld. Simply store them in an airtight container in the fridge for up to 3 days and reheat when ready to serve.
- Can I freeze these beans? Yes! These beans freeze well for up to 3 months. Let them cool completely before transferring to an airtight container or freezer-safe bag. Reheat on the stove with a little added water as needed.
- Can I make these beans spicier? Absolutely! Add more chipotle chili powder or a chopped jalapeño to the mix for an extra kick of heat.
Serving
Serve these Ranch Style Beans as a side dish to accompany BBQ, grilled meats, or tacos. They’re also perfect as a main dish when served over rice or with a side of cornbread. These beans make an excellent addition to any Mexican-inspired meal, bringing a comforting and flavorful twist.
Suggestions
For a complete meal, pair these Ranch Style Beans with some warm tortillas, grilled vegetables, or a side salad. You can also turn them into a hearty burrito filling by adding rice, sautéed veggies, and your favorite toppings. Enjoy them as a savory snack or a filling side at your next BBQ or family gathering.
Ranch Style Beans
6
servings15
minutes2
hours15
minutesIngredients
1 pound dried pinto beans (rinsed)
6 cups beef broth (or water for a vegetarian option)
1 tablespoon neutral oil
1 medium onion (diced)
4-5 cloves garlic (minced)
1 6-ounce can tomato paste
1 teaspoon brown sugar (see Notes)
1 teaspoon cumin
½ teaspoon oregano
2 teaspoons chipotle chili powder
1 tablespoon kosher salt
Freshly cracked black pepper to taste
1 cup water (divided, plus more if needed)
Optional Garnishes
Shredded cheddar cheese
Chopped cilantro
Chopped green onions
Sliced jalapeños
Sour cream
Directions
- Soak the Beans:
- Option 1: Place dried beans in a large bowl and cover with enough water. Let them soak at room temperature overnight (8-12 hours).
- Option 2: Add dried beans to a pot, cover with water, bring to a boil, then remove from heat. Cover the pot with a lid and let beans soak for 1 hour.
- Prepare the Beans:
- Drain the soaked beans. Add them to a large pot with beef broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
- Cook the Aromatics:
- In a large skillet, heat 1 tablespoon of neutral oil over medium heat. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Blend the Tomato Sauce:
- Transfer the cooked onions and garlic to a blender. Add tomato paste, brown sugar, cumin, oregano, and chipotle chili powder. Blend until smooth.
- Combine and Simmer:
- Pour the tomato mixture over the cooked beans and stir well. Simmer uncovered for another hour, or until the beans are tender and the sauce has thickened to your desired consistency. If the sauce becomes too thick, add water in ½ cup increments until it reaches your preferred texture. Season with salt and freshly cracked black pepper to taste.
- Serve:
- Spoon the beans into serving bowls and garnish with your choice of shredded cheddar cheese, chopped cilantro, green onions, sliced jalapeños, or a dollop of sour cream. Serve warm.

Leave a Reply