Ranch style beans are a perfect “grab and go” side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!
If you enjoy beans as a hearty side dish for chicken, burgers, hot dogs, etc. AND like canning, then you might be interested in learning how to can ranch style beans.
I learned how to can ranch-style beans from a website for canning enthusiasts (sbcanning.com). Canning some ranch style beans to have in my pantry to use as a side dish for some of our dinners sounded wonderful to me. The recipe was actually easy to prepare, and the beans are quite delicious!
This recipe to can ranch style beans as written makes 5 pints, but can be easily doubled. In the original recipe it calls for 4 Tablespoons chili powder, but I used only 3 Tablespoons, to lower the “spicy factor”. That was the only change I made to the original recipe. Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare Pressure Canner, Jars And Lids
Prepare your canning jars, lids, and pressure canner, according to recommended canning guidelines and the manufacturer instructions for your appliance. You must use a pressure canner to can ranch style beans!
Cook The Pinto Beans
Place the dried pinto beans in a large saucepan (or Dutch oven). Add water to the pan, and make sure to cover the beans fully, by at least two inches. Bring the water to a full boil, and continue boiling for 2 minutes. Take the pan off the heat, and cover the pan. Let the beans sit and soak for 1 hour, then drain the beans. **SEE NOTES SECTION IN PRINTABLE RECIPE FOR ALTERNATE METHOD**
Prepare The Sauce For The Ranch Style Beans
In large skillet, heat the oil on medium heat. When the oil is hot, add the chopped onions, and cook them for 9-10 minutes. Stir in the minced garlic and cook (stirring constantly), for 1 minute (don’t let the garlic burn).
Add the tomatoes, brown sugar, apple cider vinegar, water and spices (paprika, cumin, chili powder, and oregano) to the skillet. Stir, to fully combine the ingredients. Transfer this mixture to a blender or food processor (You may have to do this in batches). Process well, until the sauce mixture is smooth.
Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once the liquid is boiling, remove the pan from the heat. Set this aside.
Add Prepared Beans To The Sauce
Add the prepared pinto beans to the hot, pureed tomato mixture. Stir well, to combine. It is important to make sure everything is very hot, before adding it to the prepared canning jars.
Filling The Canning Jars
Fill the hot pint jars 3/4 of the way full. Add salt and pepper to each jar. Next, add boiling water (or beef broth) to each jar, being sure to leave a 1″ headspace in each jar.
Make sure to remove the air bubbles from each jar by inserting a plastic utensil into each one, and then adjust the headspace, if necessary. Wipe the rims clean with a damp paper towel, and then put on flat lids and screw bands. Tighten screw bands to fingertip tightness.
Time To Can Ranch Style Beans!
Process the jars in a prepared pressure canner. If you are using a weighted gauge canner, process pint jars at 10 pounds pressure for 75 minutes. If you are using a dial gauge canner, process pint jars at 11 pounds pressure. Quart sized jars should be processed for 85 minutes.
Once the ranch style beans are done, and have safely been removed from canner (following manufacturer instructions!), let the jars cool on a dish towel. When the jars of ranch style beans have completely cooled, wipe them clean and label the jars. Check to make sure each jar has sealed properly. Store the jars in your pantry (to use at a later date) as a quick “grab and go” side dish!
I love canning during the cold Winter months when I’m inside a lot, due to cold weather, snow or rain. It feels wonderful to have my pantry stocked and ready for the rest of the year. Hope you will consider trying this recipe for ranch style beans.
Looking For More CANNING Recipes?
You can find all of my canning recipes in the Recipe Index, located at the top of the page. Hope you will check them out! A few canning recipes you might enjoy include:
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Recipe Source: http://www.sbcanning.com/2013/10/canning-ranch-style-beans.html
Ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!
- 1 pound dried pinto beans (16 ounces)
- 3-4 Tablespoons chili powder (I used 3)
- 6 cloves garlic , finely minced
- 1 brown onion , diced
- 1 can (15 ounces) diced tomatoes (can substitute 2 medium, peeled/diced tomatoes)
- 1 teaspoon brown sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 cup water
- 1/2 teaspoon salt and 1/2 teaspoon black pepper
- 3-4 cups boiling water (or beef broth)
- Prepare jars, lids, pressure canner, according to manufacturer instructions. Put dried pinto beans in a large saucepan (or Dutch oven). Add water to pan, making sure to cover beans fully by two inches. Bring to a full boil; continue boiling for 2 minutes. Take pan off heat, cover, and let beans sit (and soak) for 1 hour, then drain beans.
- In large skillet, heat oil on medium. When oil is hot, add chopped onions; cook for 9-10 minutes. Add minced garlic and cook, stirring constantly for 1 minute (don't let garlic burn).
- Add tomatoes, brown sugar, apple cider vinegar, water, paprika, cumin, chili powder, and oregano. Transfer mixture to a blender or food processor (may have to do this in batches). Process until mixture is smooth.
- Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once boiling, remove from heat.
- Add prepared pinto beans to hot, pureed tomato mixture. Stir to combine. (Make sure mixture is hot before adding to prepared jars.
- Fill hot pint jars 3/4 of the way full. Add salt and pepper to each jar. Add boiling water (or beef broth) to each jar, being sure to leave 1" headspace. Remove air bubbles, then adjust headspace, if necessary. Wipe jar rims clean, then put on flat lids and rings, tightening to fingertip tight.
- Processing: If using weighted gauge canner, process pints at 10# pressure for 75 minutes. If using dial gauge canner, process at 11# pressure. Quart jars must be processed for 85 minutes.
- Once beans are done, and jars have been removed from canner (following manufacturer instructions), let jars cool on a dish towel. Once completely cooled, label jars; store in pantry.
Alternate Method For Beans: Sort and rinse beans. Soak in water overnight. Drain. Place beans in LARGE saucepan. Cover with cold water (water must be two inches above beans). Bring beans to a LOW BOIL and cook, stirring occasionally for 30 minutes. Drain. Proceed with remainder of recipe.
Here’s one more to pin on your Pinterest boards!
