People been asking me to do a baked beans recipe for their summer barbecues and picnics and whatnot, but I already have a recipe for baked beans in my Learn to Cook book. So I one-upped em and came up with this SUPER DELICIOUS ranch-style beans recipe.
Man alive, these are good! Way, way, waaayyy better than canned ranch-style beans which I’ve never even really liked. To me they’ve always had an overly-chili-powdery-taste. These beans, though. These beans, I tell you, will be a frequent guest star at our dinner table this year.
I used Mayacoba beans (aka Peruvian beans) which are similar to Pintos. You could use either of those and Great Northern would be good, too. In fact, pretty much any of the light-colored beans will work, I believe.
- 2 tablespoons bacon fat
- ¾ cup minced onion
- 2 tablespoons minced bell pepper
- 1 serrano pepper, seeded and minced
- 1 clove garlic, minced
- 1½ cups cooked and drained beans (or one can, drained and rinsed)
- 2 teaspoons chili powder
- ¼ teaspoon salt (if your beans aren’t already salted)
- 1 teaspoon cornstarch
- 1 cup water
- Saute the onion, peppers, and garlic in the bacon fat over medium-high heat for about 5 minutes or until soft and slightly browned.
- Add the chili powder, beans (and salt if you need it) and fry for about a minute in the bacon fat.
- Dissolve the cornstarch in the water and add that to the pan.
- Simmer 10 minutes to make a thick sauce.