Real Recipes From Real Home Cooks ®

ranchero beans

(1 rating)
Recipe by
Whanoonah Oliver
El Paso, TX

These beans go great at any barbeque. I started making them and the recipe just keeps getting better.

(1 rating)
yield 15 -20
cook time 12 Hr

Ingredients For ranchero beans

  • 24 oz
    bag of pinto beans (use more if you have a bigger crowd to feed)
  • 1 can
    whole tomatoes
  • 1 can
    hatch green chiles (best chiles to use)
  • 4 Tbsp
    pace picante sauce (medium heat works best-can use more)
  • 2 dash
    tobasco sauce (can use more)
  • 7 c
    cold water
  • 2 tsp
    onion salt
  • 2 tsp
    garlic power
  • 1 md
    yellow onion (optional)

How To Make ranchero beans

  • 1
    Rinse and soak the pinto beans overnight in 4 cups of cold water with 1 tsp of the onion salt and 1 tsp of the garlic powder. After soaking the beans overnight, drain them and rinse them again. As you put the beans in the slow cooker, remove any of the broken beans. Add 3 cups of cold water, 1 tsp of onion salt, 1 tsp of garlic powder and mix. Add picante sauce, tobasco sauce and mix. Dice up 6 green chiles, 4 of the canned whole tomatoes and the medium yellow onion and mix. Cover the slow cooker and turn on low heat. Cook the beans about 12 hours, stirring occasionally.

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