Easy Ranch Style Beans W Rice Food

RANCH STYLE BEANS

Steps:

• 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 1 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, about half an hour.
• In the pot you'll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for 5 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, hydrated ancho chiles, and salt. Puree until smooth. Set aside.
• Add the pinto beans and beef broth to the pot. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 1 hour, stirring occasionally.
• At this time, stir in the reserved chile puree and then continue to cook the beans uncovered for another hour or until tender and the sauce has reduced. Taste and adjust seasonings. Serve warm.

RANCH BEANS

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.

EASY RANCH STYLE BEANS W/ RICE

Steps:

• Start by melting the butter in the pot along with a small amount of salt.
• Once melted add water and heat until it is almost to a boil.
• Add the rice and heat about 15 minutes or until most of the water is absorbed.
• In a separate pot pour the can of beans in and heat.
• Add the additional 2 tbsp of water so that the sauce has a good consistency.
• When finished cooking both items remove from heat.
• On a serving plate mix the two right before serving it.

RANCH STYLE BEANS WITH OKRA

Steps:

• Simply combine all ingredients in a medium-sized sauce pan and bring to a boil.
• Reduce heat and simmer for 20 minutes or until thoroughly heated.

RANCH STYLE BEANS

Steps:

• Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
• If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
• Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
• Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.

CAJUN STYLE BEANS AND RICE

Steps:

• shape sausage into 1 inch balls and cook throughly, drain and set aside.
• In a large pot melt butter add onion, 1/2 c green onions, green pepper and garlic.Stir frequently, cook about 5 minutes until soft. Add chicken broth, pintos salt, pepper bay leaves, basil , hot sauce and sausage . Simmer 30 to 45 minutes, stirring frequently at end of cooking time mash some of the beans against the side of the pot for thick sauce. To serve place, place cooked rice in individual bowl, top with bean mixture and garnish with green onions. serve hot sauce on the side as well.