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Peggy Goldwater's Arizona Ranch Style Beans
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- #35630
Stewed with onions, tomatoes, and spices, these pinto beans make a stellar Southwest side dish.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 pounds dry pinto beans
water, as needed
1 teaspoon salt
2 large onions, diced
3 cloves garlic, diced
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 jar (4 ounce size) taco sauce
1 can (4 ounce size) roasted green chiles
1 can (16 ounce size) diced tomatoes, drained
directions
Pick over the beans to remove any debris. Place the beans in a pot of water and let soak overnight. For the quick soak method, place the beans in a pot of water and bring to a boil over high heat. When boiling, turn the heat off, cover the pan, and let stand for 1 hour.
Drain the beans well and add enough water to just cover them in the pan. Add the salt and bring to a boil. Reduce the heat to a simmer and let cook for 1 hour, adding additional water as needed to keep the beans covered.
Add the onion, garlic, black pepper, cumin, taco sauce, green chiles, and tomatoes. Bring the mixture to a simmer, cover the pan, and cook for 1 1/2 hours or until the beans are tender.
Serve the Arizona ranch-style beans while hot.
nutrition data
342 calories, 2 grams fat, 64 grams carbohydrates, 21 grams protein per serving. This recipe is low in fat.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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reviews & comments
May 15, 2018
Very tasty. Enjoyed them immensely.
April 14, 2009
These are delicious Southwestern Beans. Glad to find them. I've made them several times, always with raves. I live in S.E. Arizona, so these beans are what people mean when you are asked to bring beans for a funeral dinner or potluck.