Ranch Style Beans

Ranch Style Beans

A frijole by any other name… Baked Beans, Charro Beans, Ranch Style Beans, Frijoles de Olla, Refried Beans…. the options are endless.

Beans were one of the cornerstones of the American diet prior to European exploration. One could argue that beans and corn were our greatest contribution to modern food. Hell, to many across the globe, beans still represent the perfect comfort food because they are just as at home on the table during hard times as they are during good times.

Many will tell you that in order to make beans the right way you must adhere to a few steadfast bean rules such as soaking the beans overnight, or only adding salt at the end of cooking. Call me a rebel, but I’m all about doing things the old fashioned way (I’m not guessing that the chuckwagon cook was soaking his beans overnight).

This is Cast Iron Texas y’all. I’m gonna show you how Dutch Ovens earn their keep with three little words… Low and Slow.

*Notes:

You can make this recipe with just about any variation you’d like (Ham Hocks, Jalapenos, and Tomatoes are just a few ingredients you can customize with).

DO NOT follow the cooking instructions on the package of beans. Soaking the beans or using the “quick” method listed will result in blown out mushy beans. Beans cooked slowly at a low temperature come out perfect every time.

DO add the salt at the beginning. Contrary to lore, beans won’t explode just because you add salt prior to cooking. If you waited to add the salt at the end of the cook, you would end up needing to double the salt because the beans just don’t soak it up once they’re cooked. Plus, the small amount of sugar that I add help the beans retain their shape and texture.


Add additional boiling water every few hours if needed to keep the beans submerged.

There are plenty of cooking vessels appropriate for bean cookery. Traditionally beans were cooked in a clay “bean pot” called an olla. However, a modern cast iron Dutch Oven does a great job keeping the heat nice and even. If you wanna be super fancy, you could use an enameled cast iron “French Oven”. If you’re in the Central Texas area, HEB carries a very economical ($30) alternative to the pricey Le Creusets or Staubs. The enameled options are really good for longer cooks like Ranch Style Beans.

 

Onion & Garlic

Bacon Lardons

 Recipe

Ranch Style Beans (9-13 servings)

1 lb. Pinto Beans – Dried

1 lb. Bacon (approx. 9 pieces) – Cut Into Strips / Lardons

1 Yellow Onion (approx. 2 cups) – Chopped

6 cloves Garlic – Minced or Pressed

4 cups Low Sodium Chicken Stock

4 cups Water

2 tablespoons Chile Powder

1 teaspoon Kosher Salt

2 teaspoons Freshly Ground Black Pepper

2 ½ teaspoons Sugar

Instructions

• Pre-heat oven to 250°.
• Sort & rinse beans, removing any debris.
• On stovetop, fry bacon in dutch oven until crispy. 
• Remove bacon with slotted spoon.
• Add onion & salt then sauté for 4 minutes.
• Add garlic then sauté for 20 seconds. 
• Reduce heat to low & cover for 4 minutes.
• Add chicken stock & water.
• Stir in chile powder, black pepper, & sugar.
• Add beans & bacon.
• Bring to a simmer.
• Bake in 250° oven for 6-8 hours with lid on 
• Add additional boiling water every few hours if needed to keep beans submerged.

Bring to a Simmer