ranchero beans
(1 RATING)
These beans go great at any barbeque. I started making them and the recipe just keeps getting better.
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prep time
cook time
12 Hr
method
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yield
15-20 serving(s)
Ingredients
- 24 ounces 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 tablespoons pace picante sauce (medium heat works best-can use more)
- 2 dashes tobasco sauce (can use more)
- 7 cups cold water
- 2 teaspoons onion salt
- 2 teaspoons garlic power
- 1 medium yellow onion (optional)
How To Make ranchero beans
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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