Spicy Ranch Beans
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!