Homemade ranch style beans, trim healthy mama E

This homemade ranch style bean recipe is low fat with good carbs, so a trim healthy mama e recipe. I needed an extremely budget friendly meal plan for my week. I had pinto beans in my pantry and decided to try to make my own version of ranch style beans. I grew up eating them and the taste takes me back to my childhood. I thought it was about time I attempted to make my own. They aren’t quite exactly the same, but I definitely came really close to the original flavor.

We have used these all week in so many different recipes.

Pictured above is an almost instant chili I made for use last night. I made up a batch of my burrito bowl recipe. I combined some of that recipe with these homemade ranch style beans and we had a great chili!! Everyone loved it. The burrito bowl recipe is a fp if you make it as I did. But you can go any direction you want. I also made up a batch of fuel pull (low fat, low carb, low calorie) nacho cheese sauce. We have been using that nacho sauce on these recipes all week as well.

This ranch style bean recipe is very versatile and easy!

I used the beans to make refried beans this morning. I mixed the Budget Friendly Burrito Bowl Meal Prep and we had breakfast tostadas. We have had these beans as a side, beans for the bowls, refried beans, beans in chili, and a bowl of beans. If you don’t need such a large amount, cut the recipe in half. I used 2 pounds of pinto beans. I also soaked the beans overnight with some apple cider vinegar. This helps break down the phytates and allows us to more easily digest and absorb the nutrients. Here’s an article if you want to read more about soaking.

If you want to make the full recipe and freeze your leftovers after a few days, these beans freeze great.

If you have enough beans leftover, you can make some refried beans and some just for a side or two. This recipe is so simple! I soaked one afternoon, rinsed the beans well the next morning, and dumped everything into my crockpot. I cooked on high for about 8 hours. The results were pretty much perfect. I also didn’t add salt until the end. Add the salt whenever you prefer. I have done both ways but just didn’t want them to end up a little crunchy. If you need something yummy, easy, and budget friendly, this recipe is for you.

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Homemade Crockpot Ranch Style Beans

Servings 0

Ingredients

• 2 Lb Dry Pinto Beans
• 6 oz Tomato Paste
• 8 oz Tomato Sauce
• 2 T Minced Garlic
• 1 T Chili Powder
• 2 t Smoked Paprika
• 1 T Ground Cumin
• 1 t Dried Mexican Oregano
• 1 t Molasses- I used blackstrap molasses
• 1 M-L Onion, diced
• 1 t Apple cider Vinegar This isn't for soaking
• 2 t Salt
• 1 t Black Pepper
• Water or Broth to cover by an inch or more. I used better than Boullion and added it to the water.
• 1-2 M-L Jalapenos, deseeded and diced. This is optional.

Instructions

• Go through your beans and look for things like rocks or small clumps of dirt. Rinse well. Soak beans overnight with some apple cider vinegar. You want to cover the beans more than double since they will expand.
  
• The next day rinse your beans. Place in the crockpot. In a bowl mix all of your seasonings. Add some of the water or broth. Add to crockpot. Add water until beans are covered by an inch. Stir to combine. Place lid on and cook on high at least 8 hours.
  
• Serve however desired. Here was just a simple side of a small serving of the ranch style beans.