I found this recipe and going shopping for the ingredients I don't have.
It will taste better than the canned stuff.
Ranch style beans
Ingredients:
16 oz. of dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup of water
6 cups of beef broth
Salt and black pepper to taste
Method:
Soak the beans covered in water—either overnight or the quick soak
method in which you place the beans in a pot, cover with water, bring
to a boil, cover and remove from heat and let sit for one hour.
Drain the soaked beans.
In a cast-iron skillet heated up to medium high, cook the anchos on
each side for a couple of minutes (or until they start to bubble and
pop), turn off the heat and fill the skillet with warm water. Let them
sit until soft and rehydrated, which should happen after half an hour or so.
In the pot you’ll be cooking your beans, heat up a teaspoon of canola
oil and cook the onions for ten minutes on medium. Add the garlic and
cook for another minute. Throw the cooked onions and garlic in a
blender and add the tomatoes, brown sugar, apple cider vinegar,
paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.
Add the pinto beans and beef broth to the pot and stir in the chile
puree. On high, bring the pot to a boil and then cover; turn the heat
down to low and simmer for two and a half hours, stirring occasionally.
At this point, I check my beans for tenderness as depending on the
freshness of the beans I find that the cooking time can be as short as
two and a half hours and as long as four hours. When you're satisfied
that the beans are done, salt and pepper to taste.
Feeds four to six.
Notes: If you can’t find dried ancho chiles, you can substitute either
ancho chile powder or regular chili powder. I’d use 1/4 of a cup. These
are not fiery beans, but if you want a bit more heat I'd throw in a bit
of Cayenne. And I always add a pinch of baking soda to my soaking beans
to help with digestion issues. You may do the same.
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