Spicy Ranch Beans with our own homegrown pinto beans!

Here's another recipe I developed using our homegrown pinto beans. (click to read more about our growing experience)  Watch out! These beans are spicy and addictive and unintentionally low-fat!  If you prefer a little less heat, just cut back on the jalapenos or eliminate all together, although, I wouldn't advice no heat because as the recipe states, this is a recipe for Spicy Ranch Beans.  Please enjoy and your feed back is appreciated!

Spicy Ranch Beans
Printable version

1 lb pinto beans that have been soaked and cooked in water and salt until tender. The yield from 1 lb of dry beans will be about 7-8 cups of cooked beans.  Make sure that there is at least 2 cups of cooking liquid in with the beans before proceeding with the recipe.

1 Tablespoon Cumin

1 Tablespoon Chili Powder

1 onion finely diced

2 garlic cloves finely minced

1 bay leaf

Salt to taste (if you cooked your dry beans with salt, you may not need to add more salt to the ranch beans)

Pepper to taste

1 teaspoon Better Than Bouillon beef base

1 Teaspoon liquid smoke

1 Tablespoon molasses

2 teaspoons Worcestershire sauce

2 Tablespoons canned diced jalapeños (use 1-2 fresh jalapenos depending on the heat factor you desire)

Combine all ingredients with 1 cup of water in a large deep pot and cook over low heat for at least 1 hour until onions are soft.  Remove bay leaf and serve.

This is fabulous stuff and a staple in my refrigerator at all times .  I keep all three on hand, chicken, vegetable and beef bases.  Try adding a little of the vegetable base to your next stir fry for a nice low-fat yet rich addition of flavor!

Thanks for stopping by!

Kelly