This copycat recipe is so good as a side dish but it's also a key ingredient in several recipes (like this mouthwatering Cowboy Cornbread Casserole) here on Restless Chipotle.
Table of Contents
🗝️ Key takeaways
- Copycat ranch-style beans are simmered in a thick chili gravy, adding a hearty, smoky Southern flavor to any meal.
- The savory flavors taste great as an easy side dish for so many main courses, like chicken, beef, pork, or whatever else you're cooking.
- This dish comes together super fast using canned beans, so you don't have to spend all day soaking dry beans—unless you want to!
With unique flavor, Ranch-style beans are a favorite of Texan cuisine, but they're getting harder and harder to find in stores.
This copycat recipe is easy to prep ahead, a great way to fill up extra-hungry eaters, and tastes even better (yes, better!) than your favorite canned version.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Use canned pinto beans to save time. Otherwise, soak and cook dried beans until they're nice and tender.
- Pinto beans are best in this recipe, but when making your own ranch-style beans, you can experiment a little. Out of all the different types of beans, I recommend substituting them with cannellini or red kidney beans.
- For an even deeper flavor, make your own chili powder using ancho chilies.
- Swap brown sugar in place of white to give your delicious side dish a caramelized flavor. Omit it altogether if you don't want any sweetness.
- You can top your beans off with shredded cheese, hot sauce, jalapenos, or herbs if you're feeling fancy! Use whatever you're in the mood for.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add the pinto beans and diced onions to a saucepan.
- Stir in the chili powder, sugar, garlic powder, cumin, smoked paprika, and red pepper flakes.
- Spoon in tomato paste. Then, add broth, bring to a boil, and let simmer.
- Stir occasionally, adding more broth or water as needed. Enjoy.
🥫 How to store leftovers
Cool leftover copycat ranch-style beans to room temperature before storing.
Refrigerator
Place them in an airtight container or cover with plastic wrap. Ranch beans will keep in the refrigerator for 4 or 5 days.
Freezer
They'll last 3 months in the freezer. Spoon into a freezer container or ziploc freezer bag.
Reheat
To reheat, cook the ranch-style beans on the stove over medium-low heat. Stir occasionally until they are heated through again. (If frozen, be sure to allow the beans to thaw in the fridge overnight first.)
You can also use the microwave to speed things up—whether frozen or refrigerated. Just like original ranch-style beans from a can, this copycat recipe is pretty easy—you really can't mess 'em up!
💭 Things to know
Expert Tip: If using dried pinto beans, soak them in the fridge overnight or in a pot of hot water for one hour. Allowing enough time for the crucial ingredients to soften guarantees the best, most delicious results!
- I like to use a wooden spatula with a flat end to stir so I can make sure nothing is sticking to the bottom of the pan.
- If your stove runs hot, monitor closely so the beans don't get too dry too quickly. Of course, feel free to add more broth or water to taste.
- Out of tomato paste? In most recipes, you can swap it for tomato puree. Double the amount the recipe card calls for in paste. Also, you'll have to let it simmer for a while longer to thicken up.
- This is a great side dish, but it's also a fabulous meatless meal. (Use vegetable broth instead of chicken if you're cooking for a vegetarian.)
👩🍳 FAQs
Ranch-style beans refer to pinto beans that are simmered in a thick, chili-like sauce made with onions, spices, and sometimes bell peppers. They're thick and delicious. Chili beans have a very light chili flavor and are packaged in a thin sauce.
If you're looking for a substitute for pinto beans, there are several that'll work. Try dark red kidney beans, cannellini beans, lentils, or even chickpeas. They have a similar texture and flavor as pintos.
Not really. Tender pinto beans are best. Black beans will work okay, but refried beans won't at all—your dish will be mush!
They're an okay start, but they don't taste as rich and smoky alone. Just like the original kind, our own copycat version of ranch-style beans has various extra flavors and a thicker gravy-type sauce.
Absolutely! Top the beans with a spicy chili sauce or hot sauce after serving. You can also stir it in while cooking, but doing so after allows each person to adjust the heat according to their personal preference.
📚 Related recipes
- Slow-Cooker Kielbasa and Baked Beans is delicious for dinner and tailgate parties!
- These Dr. Pepper Baked Beans pair perfectly with any main dish year-round. Everyone loves the subtle sweetness of the classic soda.
- Just like Grandma's, Southern Butter Beans with Bacon are creamy and rich, but they take a fraction of the time hers did to cook!
🍽️ Serve with...
This sweet and spicy Coca-Cola glazed pork loin makes a great main dish for any family dinner. The flavors taste fabulous with ranch style beans!
Don't forget another classic Southern staple. Easy Buttermilk Cornbread is the perfect side to serve along with a hearty, savory meal.
Finally, portion out a hefty slice of Banana Pudding Cheesecake to finish off the picture-perfect meal. I can't get enough of this addicting dessert!
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You'll need a large saucepan to simmer the beans in.
📞 The last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Copyat Ranch Style Beans
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 45 ounces pinto beans, 3 cans, about 1 pound dry pinto beans
- 1 cup onion, chopped
- 1 tablespoon chili powder, or more to taste
- 1 tablespoon sugar, optional
- 1-½ teaspoons garlic powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprka
- 1 pinch crushed red pepper
- 6 ounces tomato paste
- 2 cups chicken stock, may need more
- salt to taste
Instructions
- Soak and cook the pinto beans if using dry.
- Drain and rinse canned pinto beans.
- Add the pinto beans and the onion to a saucepan.
- Add the remaining ingredients.
- Bring to a boil.
- Turn heat to low and cover.
- Simmer, stirring occasionally and adding chicken stock or water to keep from sticking as needed.
- Simmer for 30 minutes, or until the onion is cooked and soft.
- Taste and adjust seasoning.
Notes
- I like to use a wooden spatula with a flat end to stir so I can make sure nothing is sticking to the bottom of the pan.
- You can use dried pinto beans. Just soak and cook according to instructions on package before proceeding with the recipe.
- If your stove runs hot, monitor closely so the beans don't get too dry too quickly. Of course, feel free to add more broth or water to taste.
- Out of tomato paste? In most recipes, you can swap it for tomato puree. Double the amount the recipe card calls for in paste. Also, you'll have to let it simmer for a while longer to thicken up.
- This is a great side dish, but it's also a fabulous meatless meal. (Use vegetable broth instead of chicken if you're cooking for a vegetarian.)
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Sherrel says
This worked exactly as written, thanks!