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Ranch-Style Beans (large quantity)

Author TexasHomesteader.com



  • 32 oz. bag dried pinto beans
  • 1/2 cup chili powder
  • 1-2 tablespoons chopped dried chili peppers
  • 8 cloves of garlic minced
  • 1 large onion, diced
  • 2 15-oz cans diced tomatoes or 4-5 medium-sized tomatoes, peeled & chopped
  • 4 teaspoons cumin
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 1 teaspoon brown sugar
  • 10 cups broth
  • Salt to taste



  1. Sort and wash dried beans, then cover in water & soak overnight. The next morning drain & rinse beans and add chili powder, chopped dried pepper, garlic, onion, diced tomatoes, brown sugar, vinegar, cumin, paprika, oregano & broth. Stir it all together to blend & place the lid on your slow cooker and turn on high.

Recipe Notes

My large slow cooker of beans cooked in about 9-10 hours. A smaller slow cooker would probably take less time.