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Pinto beans cooked in a chili sauce using a slow cooker. #TexasHomesteader

Ranch-Style Beans (large quantity)

These Ranch-Style beans cook up easily in your slow cooker. This recipe uses a full 2-lb bag of dry pinto beans, so feel free to scale it down for a smaller bag of beans. But trust me, you'll want to make the whole large batch! #TexasHomesteader

Course Side Dish
Cuisine TexMex
Keyword dry beans, pinto beans, slow cooker
Cook Time 4 hours
Servings 10
Author TexasHomesteader.com

Ingredients

Ingredients:

  • 32 oz. bag dried pinto beans (2-pound bag)
  • 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

Instructions

Directions:

  1. Sort and wash dried beans, then cover in water & soak overnight.

  2. 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.

  3. Place the lid on your slow cooker and turn on high. Cook for 4.5 to 5 hours, or until beans are tender.