Saucy Ranch Beans Recipes

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.

SOUTHWEST RANCH STYLE BEANS (CROCK POT PINTO BEANS RECIPE)

Steps:

• Rinse dried beans in a colander to remove any dirt or dust.
• Pick out any black, discolored beans or stems
• Place beans in crock pot and fill with water until water is 3 inches over beans.
• Cover and let soak overnight.
• Drain water from crockpot.
• Add all additional ingredients except salt (salt can interfere with the water absorption/softening of the beans - wait until the cooking is done to salt)
• Add water until it is ½ inch above the beans and stir to combine
• Set crockpot on low, cover and cook 8 hours.
• Check to see if beans are soft, remove bay leaves, and stir in salt to taste.
• Serve over rice or with cornbread or tortillas. Top with your choice of chopped cilantro, green onions, grated cheese, sour cream, salsa, taco sauce and/or crumbled tortilla chips.

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.

BUFFALO RANCH GREEN BEAN FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and grease with nonstick spray.
• Place flour in a shallow bowl. Whisk 1/2 cup Buffalo sauce and eggs together in a small mixing bowl. Combine bread crumbs and ranch mix in a third bowl.
• Dredge green beans in flour, dip in the egg mixture, then coat with the bread crumbs. Set out on the prepared baking sheet.
• Roast in the preheated oven until golden brown, about 12 minutes. Serve immediately with remaining Buffalo sauce for dipping.

SAUCY RANCH BEANS

Steps:

• In a soup kettle or Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients. , Cook, uncovered, over medium heat until heated through, about 10 minutes.

EASY RANCH STYLE BEANS RECIPE (INSTANT POT, SLOW COOKER OR STOVE TOP)

Steps:

• Place tomatoes/sauce, onion, garlic, molasses, vinegar, and 2 cups of beef broth in a blender. Puree until smooth.
• Rinse and sort pinto beans.
• If cooking on the stove (or on low in the crock pot - I do NOT do this step when using the Instant Pot) do a quick soak - put beans in pot and cover with water. Bring to a boil for 10 minutes. Turn stove off, cover and let sit for 1 hour. Drain.
• Combine beans, pureed mixture, 4 more cups of broth, salt, both paprikas, cumin, and oregano in your cooking device.
• Cook until done. Check and see if more salt is needed.
• Instant Pot: Cook on high pressure for 25-30 minutes. Quick release.
• Slow Cooker: Cook on high for 4-6 hours or cook on low for 8-10 hours. (Crock Pots are different, be sure to check doneness of the beans early the first time you make this.)
• Stove: (Do the quick soak first) Let beans simmer for 2-3 hours. Add additional broth or water if needed.

MUSHROOM-BEAN BURGERS WITH RANCH SAUCE

Steps:

• Make the burgers: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Remove to a plate. Add 1 more tablespoon oil to the skillet, then add the bell pepper. Cook, stirring, until lightly browned and tender, 2 to 3 minutes. Add the scallions and garlic and cook, stirring, until softened, about 1 minute. Add the beans, rice, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Transfer to a large bowl and beat with a mixer on medium-high speed until the beans are mashed and the mixture is incorporated. Add the panko and beat to combine. Season with salt and pepper, if needed.
• Form the mushroom-bean mixture into four 4- to 4 1/2-inch-wide patties (about 1/2 inch thick). Place on a plate lined with wax paper, cover and refrigerate until firm, at least 30 minutes.
• Meanwhile, make the ranch sauce: Combine the mayonnaise, sour cream, buttermilk, vinegar and garlic powder in a small bowl. Stir until well combined. Stir in the dill and chives and season with salt and pepper, if needed. Refrigerate until ready to use.
• Cook the burgers: Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. When hot, carefully add the patties and cook until browned, 4 to 5 minutes (reduce the heat slightly if the patties are browning too quickly). Carefully flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes, topping each patty with a slice of cheese during the last 2 minutes of cooking. Toast the buns, if desired. Serve the burgers on the buns with lettuce, tomato, cucumber and the ranch sauce.