Ranch Chili Beans

   When we have time to simmer a batch of beans, I love making this.  It is similar to the recipe I pressure can.  I always intend to make this and just can it up - but, we end up taking this to parties or eating it all.  In any case, this is a great dish to bring to a Pot Luck or BBQ gathering.  My neighbor shared this recipe with me years ago, Enjoy! Diane 

Ranch Chili Beans

Ingredients
16 oz. of dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon oregano
1 cup of water
6 cups of beef broth
Salt and black pepper to taste

Directions
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 one 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, which should happen after half an hour or so.

In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute.

Add the cooked onions and garlic in a food processor, or blender, and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.

Add the pinto beans and beef broth to the pot and stir in the chile puree.

On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, check beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you’re satisfied that the beans are done, salt and pepper to taste.

Note: If you like your beans nice and thick simmer beans on low - about three hours.

Recipe from: Lisa W. Ken Caryl, Co