Ranch Style Beans
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon cumin
- 1 teaspoon brown sugar
- 1/2 teaspoon oregano
- 2 teaspoons chicken bouillon
- 1/4 teaspoon liquid smoke
- 1 lb dry pinto beans
- 5 cups cold water
- 4 ounces ham hocks
- 1 1/2 tablespoons combination of california chili powder (new mexico hungarian paprika. all mild)
- 1 tablespoon brown sugar plus
- 1/2 teaspoon black pepper (for spicier beans add another 1/2
- 1/2 teaspoon garlic powder or 1 -2 garlic clove, minced
- 1 1/2 tablespoons onion powder or 1 medium onion chopped
- 1 teaspoon seasoning salt (add in the last 30 min only)
- 1/4 cup tomato puree (add in the last 30 min only)
- Carbohydrate 53.5385829905339 g
- Cholesterol 11.5688060605855 mg
- Fat 2.84110700032785 g
- Fiber 11.7404799746858 g
- Protein 20.3758824451432 g
- Saturated Fat 0.797726797101608 g
- Serving Size 1 1 -8 serving(s) (299g)
- Sodium 250.494614037162 mg
- Sugar 41.798103015848 g
- Trans Fat 0.471747810768286 g
- Calories 320 calories
{ "@type": "ItemList", "itemListElement": [ "Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.", "If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.", "Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).", "Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking." ] }
