This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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.
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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.