Updated 2/12/2013: I’ve made the beans a couple of times without the tomatoes because I didn’t have any on hand…….I like them even better!!!!
Every true Texan loves Ranch Style Beans. You know, the ones in the black can from the store. You can eat them plain, and they are great in casseroles and soups. My dad used to serve them at least once a week when I was growing up.
In my attempt to save money and eat less processed foods, I came up with my own version of this old time Texas favorite.
Ranch Style Beans
1/2 lb dry pinto beans
1 cup chicken broth
1 can fire roasted with garlic diced tomatoes
1 tablespoon Worcestershire
1/4 teaspoon dry mustard
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Fill a large pot about 3/4 full of water. Bring to a boil. While the water boils, rinse and sort the dry beans. Add the beans to the boiling water and keep boiling gently for 2 to 2 1/2 hours. Check often and add water if necessary. I had to add 3 cups of water. When the beans are nice and tender, add the rest of the ingredients. Simmer for 20 minutes and then serve. Yummy!
I like to use the leftovers in our Taco Soup in place of the canned Ranch Style Beans and canned pinto beans. This recipe can double easily to feed a crowd.