HOMEMADE RANCH STYLE BEANS

Homemade Ranch Style Beans image

Ranch Style Beans are one of those items that sometimes I can find right off at the store, and other times I can't find it in any store in town. So I always keep this recipe on hand for those times when I have to make it myself at home. Ranch Style Beans originated in Texas as a chuchwagon speciality with a unique depth of...

Provided by Vickie Parks

Time 5h20m

Number Of Ingredients 20

Ingredients

BEAN BASE
1 lb dry pinto beans
water (enough to completely cover and soak beans)
TOMATO-CHILE GRAVY
5 large ancho chiles, seeded (or you can use about 1/8 to 1/4 cup ancho chile powder (or regular chile powder)
1 cup boiling water (or very warm water)
1 Tbsp vegetable oil
1/2 large onion, cut into 6 to 8 wedges
5 clove garlic, coarsely chopped
1 1/2 cups chopped tomato (retain juice as much as possible)
1 tsp brown sugar
1 tsp apple cider vinegaar
1 tsp paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground oregano
5 cups beef broth
OPTIONAL
1 scant pinch liquid smoke (you just need a tiny bit, like 1/8 tsp or so)

Steps:

1. Place dry beans in a large stock pot, and cover completely with water. FOR OVERNIGHT METHOD - Let beans soak in water overnight or until soft, and then drain beans in a colander. Or (FOR QUICK METHOD) - Bring water to a brisk, rolling boil. Remove pot from heat, cover pot, and let beans soak in hot water for 1 hour or until soft, and then drain in colander.
2. Cut chiles in half and remove seeds and stems. Heat chile halves in skillet for 1 to 2 minutes (to release flavor). Pour about 1 cup (or so) of boiling or very warm water over chiles and let stand 1 hour or until rehydrated and soft. Drain excess water.
3. Heat oil in a heavy-duty (or cast-iron) skillet. Add onion, garlic and rehydrated chile halves, and sauté, stirring frequently, for about 3 minutes or until soft. Turn off heat, and stir tomatoes, brown sugar, vinegar, paprika, cumin, salt, pepper into the chile-onion mixture. Place the tomato mixture in a food processor, and pulse for about 15 to 20 seconds or until thoroughly pureed.
4. To a large stockpot, add beans, beef broth and Liquid Smoke (if using), and stir well. Bring the beans to a brisk boil over High heat. Once it reaches a boil, reduce heat to Low and let beans simmer 1 hour, stirring frequently.
5. After simmering 1 hour, stir the pureed tomato mixture into the stockpot, and continue to cook 1 more hour, or until the chile gravy is reduced and thickened. Adjust seasonings, if needed. Serve warm as a side dish with any Tex-Mex meal or as an accompaniment spooned over grilled steaks, baked potatoes, steamed white rice, etc.