ranchero beans
(1 rating)
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These beans go great at any barbeque. I started making them and the recipe just keeps getting better.
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(1 rating)
yield
15 -20
cook time
12 Hr
Ingredients For ranchero beans
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24 ozbag of pinto beans (use more if you have a bigger crowd to feed)
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1 canwhole tomatoes
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1 canhatch green chiles (best chiles to use)
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4 Tbsppace picante sauce (medium heat works best-can use more)
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2 dashtobasco sauce (can use more)
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7 ccold water
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2 tsponion salt
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2 tspgarlic power
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1 mdyellow onion (optional)
How To Make ranchero beans
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1Rinse 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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