HIDDEN VALLEY RANCH SALAD DRY DRESSING MIX - 15.7 OZ JAR RECIPES

Steps:

• Preheat oven to 225 degrees.
• Heat oil and ranch seasoning, taking care not to burn.
• Combine all of the crackers, chips and nuts in a large roasting pan. Pour oil mixture over the top and gently mix to evenly coat.
• Bake for 40-45 minutes, stirring every 10-15 minutes.
• Cool on paper towels.
• Store in an airtight container.

Steps:

• 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 1 hour.
• Drain the soaked beans.
• In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, about half an hour.
• In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for 5 minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water, hydrated ancho chiles, and salt. Puree until smooth. Set aside. 
• Add the pinto beans and beef broth to the pot. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for 1 hour, stirring occasionally. 
• At this time, stir in the reserved chile puree and then continue to cook the beans uncovered for another hour or until tender and the sauce has reduced. Taste and adjust seasonings. Serve warm.