Ranch Style Beans
Serve these delicious slow cooker beans with cornbread for a complete meal!
Servings: 10 servings
Ingredients
- 1 pound dried pinto beans
- 1 ham hock (or use a ham bone from a baked ham)
- One 8-ounce can tomato sauce
- 1 medium yellow onion, cut into ½-inch pieces
- 1 large dried guajillo chile (see recipe notes below)
- 2 medium garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
Instructions
- Soak the beans overnight. Place the beans in the insert of a slow cooker and cover with water by about 3-inches. Let sit at room temperature overnight. Don't turn on the slow cooker. Drain the water in the morning and add fresh water to cover the beans by 2-inches.
- Add the ham bone, tomato sauce, onion, chile, garlic, chili powder, salt and pepper and cook on low all day, 6 to 8 hours, until the beans are tender.
- Toward the end of the cooking time, you can remove the meat from the ham bone and add it to the beans, but the beans will be delightfully flavorful without it too. Taste the beans to see if they need more salt and pepper.
Notes
- Regarding the guajillo chile, look for it near the Mexican spices in the latin section of your market. It's a smoky chile, but it's not hot. Other chiles may be substituted: suggest pasilla, ancho or New Mexico chile.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 32g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 415mg | Potassium: 814mg | Fiber: 8g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3mg