I am so obsessed with beans I cannot express enough how much I love them! Ranch style beans have always been my favorite. Growing up I remember my mother buying the ranch beans from Wal-Mart (the ones in the black can) and now I realize all the crap that is in them is so bad for you! I recently fell in love with canning (have had to take time off due to moving and cannot wait to get back to it) and was given a recipe that was approved by the canning group I am in (which is one of the best canning groups- they follow all the guidelines). I posted, down below, the recipe link where I find this recipe. So, if you wish to can these amazing beans and I advise you to learn how and definitely do so! That is linked below, just make sure you follow the correct guidelines for safe canning!
Now you do not have to can these, you can easily just put all ingredients in your crockpot cook on low for 8-10 hours or high for 4-5 hours.
You Will Need:
4 tbsp Dried Parsley
4 tsp Garlic, minced
1 bag of Dried Pinto Beans
4 tbsp Chili Powder
1 Onion, diced
15 oz Crushed Tomatoes
1 tsp Brown Sugar
1 tsp White Vinegar
1 tsp Paprika
1 tsp Cumin
1/2 tsp Oregano
1 Cup Boiling Water
3-4 Cups Beef Broth
1/2 tsp Salt & Pepper
You can see the beans are almost done, continue to cook them until the liquid is almost gone (reduce, reduce, reduce). You do not want lots of liquid in your beans. I personally LOVE canning these beans, then opening them and eating them! I will share the link where I get how to can them. I made these for a dinner side in my crockpot, which you can do too.
(from a facebook group I am apart of)
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