RECIPE FOR RANCHERO BEANS RECIPES

Name: Ranchero Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces; 2 bay leaves; 1 teaspoon dried oregano; 2 teaspoons ground cumin; 1 medium yellow onion, finely chopped; 1 jalapeno chile one seeded, ribbed and chopped; 1 (14-ounce) can chopped tomatoes with liquid; 1 (12-ounce) can pinto beans, washed and drained; 1/2 teaspoon salt; 1/8 teaspoon fresh ground black pepper

RANCHERO BEANS RECIPE | INGRID HOFFMANN | FOOD NETWORK

Ranchero Beans Recipe | Ingrid Hoffmann | Food Network image

Provided by Ingrid Hoffmann

Categories side-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano
2 teaspoons ground cumin
1 medium yellow onion, finely chopped
1 jalapeno chile one seeded, ribbed and chopped
1 (14-ounce) can chopped tomatoes with liquid
1 (12-ounce) can pinto beans, washed and drained
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
Serve hot in bowls.

THE ONCE AND FUTURE BEANS RECIPE | ALTON BROWN | FOOD NETWORK

The Once and Future Beans Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories side-dish

Total Time 16 hours 30 minutes

Prep Time 30 minutes

Cook Time 8 hours 0 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
Vegetable broth
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt

Steps:

Heat oven to 250 degrees F.
Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.

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