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–+ servings

Easy Crock Pot Ranch Beans

These easy crock pot ranch beans are sure to hit the spot! Even picky eaters will love these ranch beans, so full of flavor and filling as well. Paired with a salad and cornbread there is nothing better for a nutritious family meal. These western-style ranch beans are a popular and economical food choice. This version is also gluten-free.
 
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Prep Time 15 minutes
Cook Time 6 hours
soaking time 12 hours
Total Time 18 hours 15 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8
Calories 300 kcal

Equipment

  • crock pot
  • medium bowl

Ingredients
  

Step One

  • 2 cup dried pinto beans
  • water to cover

Step Two

  • 2 cup Soaked beans
  • 7 cup water
  • 1/8-1/4 cup extra virgin olive oil

Step Three

  • Add the following spices after 3 hours of cooking at a high temperature.
  • 2 tbsp chili powder
  • 2 tsp ground cumin or comino
  • 1 tsp smoked paprika
  • 1 - 2 tbsp granulated sugar Optional * use if desired, increase to 2 tablespoons for more sweetness
  • 1/2 tsp black pepper
  • 1 tbsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground mustard
  • 2 bay leaves
  • 1 small pinch Herbes De Provence or Oregeno
  • 1 small pinch cayenne pepper optional
  • 1-2 seeded sliced jalapenos optional

Step Four

  • Add the following in the last hour of cooking (or when beans are softened to your liking). Always add acids and sodium or salt at the end of cooking beans.
  • 1 6 oz can tomato paste
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp liquid smoke
  • 5 tsp tomato bouillon with chicken flavor (If using bouillon do not add salt)

Optional Thickener Ingredient

  • 1 - 2 tbsp potato starch mixed with 1/2 cup cold water optional - depending on desired thickness - start with a lower amount and increase if needed

Instructions
 

  • Soak beans overnight

Step Two Instructions

  • Drain soaked beans in a colander and rinse thoroughly. Add beans to crockpot, add water and olive oil to crockpot. Set on high and cover with a lid. Cook on high for 3 - 4 hours or until the desired texture has been met.
  • Please note cooking times are for beans that have been soaked overnight. If you have not presoaked your beans the cooking time will be longer.
  • Taste testing throughout the bean cooking process is recommended. Some dried beans, depending on their age may take longer to cook. Also, depending on the desired texture of your finished beans, checking them periodically will help you prevent overcooking or undercooking them.

Step Three Instructions

  • Add chili powder, ground cumin, smoked paprika, black pepper, onion powder, garlic powder, ground mustard, bay leaves, Herbes De Provence, or oregano to the crockpot. If desired add optional ingredients of cayenne pepper or jalapeno, and sugar.
  • Turn the heat down to low if the desired texture has been met. Cook for at least one more hour on low for spices to incorporate with the beans before going to step 4.

Step Four Instructions

  • Last hour of cooking (or when beans are softened to your liking) add acids and sodium or salt as follows.
  • Add the tomato paste, Worcestershire sauce, liquid smoke, and tomato bouillon with chicken flavor.
  • Cook for one hour on low setting.

Optional Thickener Instructions

  • If you like your bean sauce a little thicker, add potato starch during the last 10 minutes of cooking to help thicken it slightly.
  • When using potato starch mix it with 1/2 - 3/4 cup cold water, mix thoroughly, and then temper it by adding some of the hot liquid from the crockpot. Stir well then add the slurry to the crock pot stirring continuously until thickened. Cook for an additional ten minutes then turn down the crockpot to the keep warm setting if not eating right away.

Notes

Taste testing throughout the bean cooking process is recommended. Some dried beans, depending on their age may take longer to cook. Also, depending on the desired texture of your finished beans, checking them periodically will help you prevent overcooking or undercooking them.
  • Acids can make your beans tough, so wait to add acidic ingredients until the beans are tender.
  • If you like your bean sauce a little thicker, add potato broth or potato starch during the last hour of cooking to help thicken it slightly.
  • Please note cooking times are for beans that have been soaked overnight. If you have not presoaked your beans the cooking time will be longer.
  • This recipe uses bouillon but if you do not have any you can easily substitute salt. Just add to your personal taste. In general, they can be used in equal amounts or slightly less salt than bouillon.

Nutrition

Serving: 113.4gCalories: 300kcalCarbohydrates: 54gProtein: 8gFat: 3gSodium: 568mgPotassium: 1396mgFiber: 13gSugar: 17gVitamin A: 830IUVitamin C: 12mgCalcium: 115mgIron: 5mg
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