More Great Recipes: Beans

Dutch's Ranch Style Beans

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Why I Love This Recipe

This recipe comes from a friend John, aka mwolverine! When John and I talked about the jalapeno's in this recipe and I told him I might leave them out because I was the only one in my family who liked them, well, guess what? I bought a small jalapeno and chopped it up really small and my family loved these beans! My 12 year old, picky eater said, "they were the best beans I've ever made" and that's saying something coming from her! So not only was this the first time I've ever used jalapeno's in a recipe but the first time I've ever bought one too! So thanks to John for a wonderful recipe that will be made time and time again!

John has directions for either cooking dry beans or making them with 2 cans of beans and I used the 2 cans! They are so tasty and if you shy away from jalapeno's like my family did, don't worry, these beans aren't to spicy! I put my beans in a foil pan and cooked them on the grill as well! Delicious!

Ingredients You'll Need

1 cup dried pinto beans *( I used 2 15 oz cans of drained pintos)
6 bacon slices
3 cups water
1 (15 ounce) can stewed diced tomatoes
1 bell pepper, chopped
1 onion, chopped
1/2 jalapeno, seeded and finely chopped (optional)
2 tbls Worcestershire sauce
1 tbls brown sugar
1 tsp chili powder
1 tsp paprika
1 tsp cracked black pepper
1/2 tsp dried mustard
1/4 tsp ground ginger
salt to taste


* By using canned pintos, I omitted the bean cooking directions here.

Soak pinto beans over night or boil for 1 minute then let sit covered for one hour.

Fry bacon until just slightly crisp, remove from pan and dice. Saute onion and bell pepper in bacon grease until translucent.

Drain soak water from beans and add the 3 cups water. Bring to a boil, then cover and reduce heat to simmer. Cook until beans are tender – about 1 1/2 - 2 hours. Drain well.

Add remaining ingredients and mix well.

If you are adding the beans to a smoker, move on to the last paragraph.

Bring mixture to a boil, then cover and reduce heat to simmer. For a thicker sauce, remove cover and continue to cook until desired consistency is reached.

If you are going to smoke the beans, pour bean mixture into a 9 X11 X 2 3/4 inch foil pan and place in smoker. Give the beans a stir several times through out the smoke.

1 cup of dry beans will yield 2 -2 1/2 cups of cooked beans.

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