Ranch Style Beans

• Serves: 8

• Source: The Homesick Texan's Family Table

• Contributor: Katelin

This one takes a while to cook the beans down. The beans taste good on their own with a little bit of cheese on top or you can use them in Frito Salad. I bet they make a nice refried bean, too, but haven't tried that yet.

Ingredients

• 1 pound dried pinto beans
• 1T vegetable oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 4 ancho chiles, rehydrated, stemmed, and seeded
• 1 14.5oz can diced tomatoes, drained
• 1/4c brown sugar
• 1t apple cider vinegar
• 2t paprika
• 2t cumin
• 1t dried oregano
• Salt and pepper

Instructions

1. In a large pot, cover the beans with water by 1-inch and bring to a boil. Turn the heat to low and simmer for 15 minutes (uncovered). Drain beans and rinse.
2. Return beans to pot, add enough water to cover by 1-inch and bring to a boil. Turn the heat to low and simmer (covered) until the beans are soft and tender 1.5-2.5 hours.
3. Rehydrate the Ancho chiles
4. Heat oil in a skillet on medium-low heat and add the onion. Cook, stirring occasionally, until the onion is translucent (about 5 minutes). Add the garlic and cook for 30 seconds more. Transfer the onions and garlic to a food processor or blender. Add the remaining ingredients and blend until smooth. Taste and adjust seasonings.
5. When the beans are soft and tender stir in the ancho chile puree. Continue to cook the beans, uncovered, until the broth has darkened and the beans are flavorful. You want the beans to be a little soupy. This can take 1-3 hours.

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