Ranch Style Poquito Beans Recipes

Steps:

• Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
• While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
• Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.

Steps:

• Pick over and rinse beans. Place beans, beef broth and water in a large dutch oven; cover. Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally.
• Saute ground beef, onions and garlic; drain.
• Add beef mixture and remaining ingredients to beans. Simmer, covered, 1 hour.
• If thinner consistency is desired, add more beef broth.

Steps:

• Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container.
• Drain, cover with fresh water and simmer 2 hours, or until tender (pintos may need longer).
• Sauté bacon and ham until lightly browned; add to beans.
• Sauté onions in bacon fat until lightly browned.
• Add garlic and sauté a minute or two longer.
• Add tomato puree, chili sauce, sugar, mustard, and salt.
• Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.

Steps:

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