This is a DIY version of the canned variety of Ranch Style Beans you buy at the supermarket. Just like the premade ones, this homemade ranch style beans recipe is easy and flavorful!

If you’ve never had Ranch Style Beans before, I’d describe them as pinto beans with a southwestern flair. Sounds pretty tasty, doesn’t it?

Just this week I used these on top of the nachos the kids the requested for dinner instead of meat. Nobody complained!

I also love using these homemade ranch style beans in this recipe for Mexican Haystacks. They’d also be a great sub for meat in tacos, quesadillas, this Tex Mex spaghetti squash recipe, or even just to serve as a side dish.

I always make a full batch and then freeze the leftovers in meal size portions. It makes them perfect to pull out of the freezer for a super fast and cheap supper.

(For another bean recipe, check out these Crock Pot refried beans!)

Ingredients for the blender

Ranch Style Beans Recipe Ingredients:

• tomatoes/tomato Sauce
• onion
• garlic
• molasses
• apple cider vinegar
• beef broth
• pinto beans
• salt
• paprika
• smoked paprika
• cumin
• oregano

If you are like me, these are all ingredients that you already have in your pantry. Perfect for spur of the moment cooking in the instant pot.

The pureed ingredients

How to Cook Ranch Style Beans:

You have three options here.

1. Instant Pot. This is my go to method. So fast and easy. All you do is combine all the ingredients and cook on high pressure for 25 minutes (mine is 8 quart). You almost can’t have the canned variety opened and heated in that time. Yes, I’m joking but seriously I was able to make these after work and have them done in time for dinner. The Instant Pot has saved me more than once when it comes to getting beans finished in time for supper.
2. Slow Cooker. Great set and forget it method. I frequently use this method for beans as well. Dump everything into your Crock Pot and let it go. Cooking time varies greatly from slow cooker to slow cooker. Mine tends to cook things quickly.
   On high check at 3 hours and then each hour after that. It probably will be between 4-6 hours.
   On low your Crock Pot will most likely take 8-10 hours, though again, I’d recommend first checking at 5 hours.
3. Stove Top. Do a quick soak with your beans. (Cover with water and boil for 10 minutes. Turn heat off and let sit for 1 hour. Remove the water from the beans.) Add all other ingredients and simmer beans for 2-3 hours. Check liquid level occasionally and add broth or water if needed.

The other ingredients needed for the recipe

Ranch Style Beans Recipe Instructions:

• Blend the tomatoes/sauce, onion, garlic, molasses, vinegar, and some of the beef broth.
• Rinse and sort out any bad pinto beans. Place in Instant Pot (or cooker of your choice).
• Add the pureed liquid, salt, more beef broth, paprika, smoked paprika, cumin, and oregano.
• Cook until done. Season with more salt, if needed.

If you want more of a kick, feel free to add chili powder or another chili pepper.

The listed combination is perfect for my family with kids, though.

The beans after they have finished cooking in the Instant Pot

Ranch Style Beans Recipe

Do you buy Ranch Style Beans? What are your favorite ways to use them?

I love making large batches of recipes (cook once eat multiple times is my motto). So when I whip up my easy refried bean recipe, it makes a lot! Freezing refried beans is the answer.

I use what we need for a meal or two and the rest of the refried beans go straight into the freezer.

If you have not yet tried to make your own refried beans, know that you can also freeze leftovers of the canned variety!

Freezing Refried Beans

Let’s start with freezing refried beans and then we’ll get to the recipe.

There are multiple ways to do this. First off is what I do not recommend. I don’t recommend simply filling a gallon freezer bag with the beans and sticking it in the freezer. It’s just not practical. In the next few months when you need refried beans to make burritos, it’s pretty much guaranteed that you won’t need a gallons worth.

Freeze the refried beans in individual portions or recipe sizes!

That way when you need to defrost some, you can take out exactly what you need.

The beans, onions, garlic, and jalapenos after cooking

INSTRUCTIONS:

When the beans are completely cool, transfer to storage containers.

Store in the freezer.

STORAGE OPTIONS:

• Glass Jars (make sure to not fill all the way to the top)
• Quart sized freezer bags with 2 cups in each bag. Spread flat after sealing for more space effective storing in the freezer (and quicker thawing).
• Plastic storage containers in desired sizes. Probably between 1 cup and 4 cups depending on how your normally use your refried beans.
• 1/2 cup “blobs” in freezer bag. Line a baking sheet with wax paper, parchment paper, or silicone baking mats and drop the beans onto the sheet using a 1/2 cup measuring cup. Flash freeze by placing baking sheet into the freezer. Once beans are frozen, transfer to a freezer storage bag and double bag. It’s now very easy to pull out exactly what you need!

TO USE:

Put frozen refried beans in the fridge the day before you want to use them.

When mostly thawed, put beans into a pot on the stove and gently reheat. If they have dried out, add a touch of water to return them to your desired consistency.

Use as you would fresh refried beans.

(Of course you can always defrost the beans if you forgot to pull them out the day before.)

What are your tips for freezing refried beans?

Now we’ll move on to the recipe for these super easy homemade refried beans!

Yes, these would actually be called unrefried beans and not be considered authentic as there is nothing fried about them. But none the less, they have become a staple in our home the last several years.

I always cook 1 to 2 pounds of pinto beans up when I’m making these and freeze them as we discussed above.

This is how simple the recipe is:

• Dump everything into the slow cooker.
• Cook until very, very tender.
• Mash.

THINGS YOU CAN CHANGE:

1. Now, the recipe does have fresh onion and garlic (and deseeded jalapeno too if you like a kick) in it, but you are welcome to omit them. If I’m out, I’ll still make up the beans with no seasonings in the cooking liquid and add extra onion powder, garlic powder, and salt when I’m smashing them up.
2. These beans can also be made on the stove instead of the crock pot. Bring to a boil for 10 minutes and then cover and turn to low. Cook until falling apart. You’ll just want to watch the water level and add more if needed.

The beans and veggies after being scooped out of the slow cooker.

Homemade Refried Beans

REFRIED BEANS INGREDIENTS:

• Dried pinto beans
• Onion
• Garlic
• Jalapeno
• Seasoned Salt
• Cumin
• Garlic powder
• Onion powder

WHAT TO DO WITH REFRIED BEANS:

If you are looking up this post, you probably already have a lot of ideas. Beans make a great side dish topped with cheese and cilantro.

They also make a perfect fast and cheap lunch. Make bean tostadas or a bean and cheese burrito or quesadilla.

Use them in any recipe that calls for refried beans.

I always use my potato masher to smash the beans. An immersion blender also works well.

Side note: There are concerns of toxins not being removed from the beans when cooked in the crock pot because it doesn’t get them hot enough long enough. I’ve found that on high my pot gets the beans up to a full boil. If yours doesn’t, you can boil them on the stove for 10 minutes and then return to the crock pot to finish cooking or boil for 10 minutes at the end of cooking.

Originally published July 29, 2014. Updated August 10, 2020.