Ranch Black Beans
I’ve had a couple of requests for this one, I am a black bean fan…you can absolutely do these with pintos or your favorite dried beans. Let me know if you try them!
16 oz. of dried black beans
3 canned ancho chiles or to taste
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
2-3 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon oregano
4 cups of water (enough to keep them covered plus an inch or so at all times)
Salt and black pepper to taste
Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.
Drain the soaked beans.
In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute then the chiles and cumin/coriander/paprika and stir for a moment to let the spices get just a bit toasty. Add the tomatoes, brown sugar, apple cider vinegar.
Put the beans back in the pot and cover with water. Bring to a boil and cover and reduce heat. Cook on a low simmer until beans are soft, 2-4 hours and add salt and pepper to taste, also adjust other spices to your liking.