Ranch Style Pinto Beans

Ranch Style Pinto Beans

  • Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 6
  • About This Recipe

    “This is a home-made and not a “can” version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!”


  • 1lbdry pinto beans
  • 1tablespoonolive oil
  • 1largeSpanish onion
  • 4clovesminced garlic
  • 2finely diced carrots
  • 2stalksfinely diced celery
  • 1diced green pepper
  • 2tablespoonscumin
  • 2teaspoonsoregano
  • liquid smoke( to taste)
  • Tabasco sauce( to taste)
  • salt & pepper
  • 3 -4smoked ham hocks
  • 3 -4canschicken broth
  • Directions

  • Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
  • In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
  • Add spices and simmer an additional 2 minutes.
  • Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
  • Add chicken broth to cover contents.
  • Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
  • Re-season with spices, as needed.
  • Cut and flake meat from hocks into bean mixture.
  • Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.
  • Reviews

  • “This was good but if I make Again I will do it as PaulaG did.Too much cumin for me.I didn’t have any Liquid Smoke but I think it needs some.”

  • “The recipe was divided in half.I presoaked the beans overnight and then cooked them as directed. The seasonings were added the last 30 minutes of cooking. I decreased the amount of cumin to 2 teaspoons and added 2 teaspoons Epazote. Excellent!”

  • “Excellente!!I substituted 2 pounds of beans, used a white onion, 1 T. cumin, and 1 T. chili powder.I added 1 T. sugar and a little dill. And I used 2 tsp liquid smoke.It was awesome!!!!Thanks!!!”