Ranch Style Pinto Beans Recipe

Name: Ranch Style Pinto Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb dry pinto beans; 1 tablespoon olive oil; 1 large Spanish onion; 4 cloves minced garlic; 2 finely diced carrots; 2 stalks finely diced celery; 1 diced green pepper; 2 tablespoons cumin; 2 teaspoons oregano; liquid smoke (to taste); Tabasco sauce (to taste); salt & pepper; 3 -4 smoked ham hocks; 3 -4 cans chicken broth

Servings: persons

1 lb dry pinto beans
1 tablespoon olive oil
1 large Spanish onion
4 cloves minced garlic
2 finely diced carrots
2 stalks finely diced celery
1 diced green pepper
2 tablespoons cumin
2 teaspoons oregano
liquid smoke (to taste)
Tabasco sauce (to taste)
salt & pepper
3 -4 smoked ham hocks
3 -4 cans chicken broth

1
Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
2
In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
3
Add spices and simmer an additional 2 minutes.
4
Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
5
Add chicken broth to cover contents.
6
Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
7
Re-season with spices, as needed.
8
Cut and flake meat from hocks into bean mixture.
9
Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb dry pinto beans, 1 tablespoon olive oil, 1 large Spanish onion, 4 cloves minced garlic, and more.

Yes, Ranch Style Pinto Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ranch Style Pinto Beans

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