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.
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.
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.