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Ranch Beans

Total Time

Prep: 20 min. + standing Cook: 2-3/4 hours

Makes

8 servings

This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.

Ingredients

  • 1 package (16 ounces) dried pinto beans
  • 1 quart water
  • 1 can (6 ounces) tomato paste
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 to 2 tablespoons chili powder
  • 2 to 3 teaspoons crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried marjoram

Directions

  1. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer until beans are tender, 1-1/4 to 1-1/2 hours. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer, 1-1/2 hours longer.

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