Batteries Not Included

Ranch Black Beans

Ranch 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!
Ranch Beans

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

Method:
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.

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