Texas Ranch-Style Baked Beans

Ranch-style beans are a Tex-Mex side dish made primarily from pinto beans simmered in a flavorful sauce that includes tomatoes, onions, garlic, and a blend of spices like chili powder, cumin, and paprika. The beans are cooked until tender and then infused with a smoky, slightly spicy, and savory flavor thanks to beef broth, onion, and garlic. The burnt ends (the fatty end nuggets cut from the point end of a brisket) are tender and packed with smoky flavor while adding barbecue flavor. A touch of brown sugar helps to cut the bitterness from the chiles. Serve the beans at a potluck alongside mac and cheese, cooked greens, and barbecue meats. 

What is the difference between baked beans and ranch-style beans?

Baked beans are typically made from great northern beans and cooked in a sweet, thick sauce that combines molasses, brown sugar, and sometimes ketchup or mustard. Ranch-style beans have a spicier, smokier taste with more savory spices and very little added sweetness. This recipe adds a little bit of sugar to help with the bitter notes from ancho chiles.  

Notes from the Food & Wine Test Kitchen

For the best results, cook the beans low and slow. This allows the flavors to meld together and the beans to become tender. The beans could be cooked in a slow cooker on low for six to eight hours. 

Make ahead

Refrigerate the beans in an airtight container for up to three days or freeze for up to three months.

This recipe was developed by Jasmine Smith; the text was written by Breana Killeen.