Ranchero Beans

Ranchero Beans Recipe

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Whanoonah Oliver


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


★★★★★ 1 vote

24 Hr
12 Hr


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

Printable Recipe Card

About Ranchero Beans

Course/Dish: Other Side Dishes

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