I’ve mentioned before on here how much I love Ranch Style Beans. Actually, I think I could live on pinto beans. I seriously love them. Vince tolerates them but he does not love them like I do. I’m thinking I may be more in love with the cumin that I put in pinto beans instead of the beans themselves but honestly, it would not bother me one bit to have pinto beans with every meal . . even breakfast! One of the Mexican restaurants in town does serve beans on their breakfast plates.
Ranch Style Beans
Yesterday I canned ten pints and four 1-1/2 pints of Ranch Style Beans. Today, I’m cooking another batch . . not for canning, but for dinner.
Ranch Style Beans
A friend has been having some medical issues so I’m bringing dinner to them tonight. It will be smoked chicken (no more trouble to smoke two than to smoke one for our dinner), Ranch Style Beans, scalloped potatoes and coleslaw.
When I share recipes, I’m always a bit hesitant to share the recipe unless I’ve concocted the whole thing myself or substantially changed someone else’s recipe. The recipe I use for Ranch Style Beans is one I’ve used for a very long time, though I never measure any of the ingredients. This morning I did a quick search to see if there were any recipes that included things I might want to try and I found Homesick Texan’s Ranch Style Beans recipe that she posted in 2010. Even though I have her cookbook and I don’t know if this recipe is in there, it’s almost exactly the same recipe I use. This recipe is pretty much the exact same recipe on the canning site. My recipe is a little different so I will post it here.
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Judy D in WA says
Ernie isn’t a fan of beans but I am so I think when I make mine, I’ll can most of them in 1/2 pints because I have lots of them. I see you are using Tattler lids. Are they working good for you? I’ve haven’t used mine yet.
Lavonna C says
I love this recipe and will definitely be making these beans. How do you can your beans-in a pressure canner or water bath, and for what amount of time? Thanks!
JudyL says
Beans, like most all non-acidic foods, have to be pressure canned. You need to familiarize yourself with standard canning procedures before venturing into canning. Almost everything that has to be pressure canned requires that pints are canned for 75 minutes and quarts for 90 minutes, and the psi will depend on your altitude. For me, it’s 10 psi.
Julie in WA says
We were in London last year, and our hotel served a ‘full English breakfast’—which included (baked) beans, much to my surprise. I did not expect the English to eat beans in the morning!
Sherrill says
If you don’t have something to measure by weight, how would you measure a lb. of beans? I have a big giant bag so no clue how much a lb. would be. Thanks, Judy!
JudyL says
Don’t have a clue. I use a scale.
Sherrill says
MAN! I don’t have a scale..guess I’ll have to get another gadget! LOL
Terry says
Could you do a post on how you cook your beans in the pressure cooker? I have the instant pot and have not found a consistent way to cook them yet. I like them when I soak them but sometimes forget to put them soaking. When I cook them without soaking I don’t like the texture of the beans. They are broken and split open. Do you soak every time? And how long do you pressure cook them for? Also do you add the salt and other ingredients to the pot at the same time with the dry beans before cooking? When I do that the beans seem to stay hard. That leads to me cooking the beans first with nothing but water then cooking them again with the seasonings and added ingredients. Too time consuming.
Kathy says
Hi Judy!
The ten pints and four 1.5 pints didnt come from just one pound of beans, did it?
Judy Laquidara says
What do you think? That would have been about 5 beans per jar! NO! Any time I’m canning anything, my goal is to have the canner full. No need running it for 2 hours or more if it’s only half full.
From experience, I know that 3 pounds of beans (entire recipe tripled) will produce a full canner.
Bobbie Bentneedle says
You don’t cook them all the way done, if you are canning them, do you? Mr BentNeedle loved these “Husband Pleasin'” beans when we were first married. Don’t think to pick them up too often these days… I’ve canned a version of these before – anxious to try your “blend” and have a big bag of beans languishing in the pantry!
JudyL says
I don’t cook them at all before putting them in the jars. I soak them overnight, then rinse and drain them, put them in the jars, put the “sauce” over them and can them like that. They’re pretty much done from the 80 – 90 minutes in the canner.
Bobbie Bentneedle says
Thanx – that’s pretty much the way I did the ones before. I think I did a “quick soak” (after a par-boil with baking soda) then put about 2/3 jar of beans and filled with sauce or broth or whatever I was putting on them.
Chris B says
MAN!! These look GOOD. I may have to get into canning so I can send some to my son. I think I love beans as much as you do. I cook my own pintos in a slow cooker and eat them on salad at lunch. They are good for every meal as far as I’m concerned.
patti says
i’ve been waiting for this since your previous post about thrm, and have everything on hand. now to just find the time! thanx so much for sharing with us.
katieQ says
I made the Barracho recipe from your blog for the second time on Saturday. We really enjoy them with rice, shredded cheddar, and chopped red onions. I’ll try this slightly different version next time.