Ranch Style Beans

These homemade Ranch Style Beans are out of this world delcious. They offer great flavor and even a little kick. They are a perfect side for any BBQ. You must try these hommade Ranch Style Beans!

Three Dishes to Pair with these Ranch Style Beans

• Flour Tortillas 
• Brisket 
• Grilled Corn

Five Things a Rookie Cowgirl Needs to Know

It has been a month since we shipped the steers off the grass. It is crazy to me that the 90 days has passed and my first summer on a horse every week is about done. To be honest I was ready for it to be over, but now I am truly missing it and can’t wait till the next year!

The last day we checked steers together before we shipped! We survived! 

Images from shipping! 

I wanted to share five things that all rookie cowgirls need to have with them at all times…

1. Gloves…Since I have soft and delicate little hands I had to wear gloves so I wouldn’t get rope burned when trying to catch two feet. I also didn’t want my hands to be tan and my arms white. No girl wants that look!
2. A good cowboy hat with a fun hatband…these are a must! Let’s face it, you have to have some style while you are out riding the prairie.
3. LipSense and Carmex… the LipSense because you don’t have time to reapply between pastures and if you have lipstick on, it is proven that your self confidence goes up by about 100% and I need all the extra boost in confidence to do my job! The Carmex, because it can be hot and dry out on the prairie and the extra moisture is important!
4. Sunscreen and a Long Sleeve Shirt…When you are out in the sun for hours at a time, it is super important to protect that skin. The hat helps, but it was imperative to me to protect my face and my arms. As much as I would love a beautiful tan…I don’t want to look like a leather bag and or have skin cancer later down the road. So, I applied my Rodien and Fields SPF 50 up every morning and dressed in a long sleeve shirt.
5. A big heart and thick skin…to say this summer has been easy would be a lie. This experience has been one of the biggest challenges I have ever taken on. It was very much a “sink or swim” type of training and I would have to say I have come out of it swimming. On the first day, surprisingly enough I caught. This was a shock to me, and then Arturo began yelling at me to dally and I did not really know what that meant much less how to do it. I finished the summer with me catching two feet and dallying off. Now don’t get me wrong, I still have a lot to learn, I am still a rookie and don’t claim that I am a hand yet, but the fact that I can now be of real help makes me think I actually have a future in this cowgirling stuff! Please don’t take this as I am bragging on myself, but as a rookie cowgirl, I have learned that a big heart for the cattle we are caring for must come first. Even in frustrating situations, where I wanted to ride off and leave Arturo to doctor a calf on his on, I knew I couldn’t. We had a job to do and an animal to care for and that is what came first. So a big heart and thick skin is a must as a rookie!

Ranch Style Beans

1 cup Pinto beans cleaned and rinsed
1 Small onion medium diced
1 Bell pepper medium diced
1 Pickled jalapeno sliced into rings (more jalapenos can be used if you want the beans spicier)
2 Cloves garlic minced
1 TBS ground cumin
1 Tsp oregano leaves
Oil
Salt
Pepper

Place the beans in a medium sized heavy pot, cover with about an 2 inches of cold water and turn the burner on high bringing to a simmer while you prep the rest of the seasonings. In a separate skillet drizzled with oil sauté the onion, bell pepper, and garlic until the onions begin to turn translucent. Once the onions have begun to turn translucent add the sautéed vegetables to the pot of beans. At this point add the sliced jalapenos, cumin, oregano leaves, three TBS of the jalapeno pickle juice and salt and pepper to taste. Bring the pot to a simmer cover and simmer over low heat for 3 to 4 hours until the beans are very tender. Check the beans and give them a stir about every thirty minutes while cooking. At some point, you will probably have to add more water if the beans become dry. Add the water 1 cup at a time and always add boiling water to the beans once they are at a simmer. Adding cold water will turn the beans black. We pair these beans with most of our south west inspired grilling and always with a stack of tortillas. Enjoy!

Ranch Style Beans

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Ingredients

  

• 1 cup pinto beans cleaned and rinsed
• 1 small onion diced
• 1 medium bell pepper diced
• 1 jalapeno sliced into rings
• 2 cloves garlic minced
• 1 tbsp ground cumin
• 1 tsp oregano leaves
• oil
• salt & pepper

Instructions

 

• Place the beans in a medium-sized heavy pot, cover with about a 2 inches of cold water and turn the burner on high bringing to a simmer while you prep the rest of the seasonings. 
• In a separate skillet drizzled with oil sauté the onion, bell pepper, and garlic until the onions begin to turn translucent. 
• Once the onions have begun to turn translucent add the sautéed vegetables to the pot of beans. At this point add the sliced jalapenos, cumin, oregano leaves, three TBS of the jalapeno pickle juice and salt and pepper to taste. 
• Bring the pot to a simmer cover and simmer over low heat for 3 to 4 hours until the beans are very tender. 
• Check the beans and give them a stir about every thirty minutes while cooking. At some point, you will probably have to add more water if the beans become dry. Add the water 1 cup at a time and always add boiling water to the beans once they are at a simmer. Adding cold water will turn the beans black.
• We pair these beans with most of our south west inspired grilling and always with a stack of tortillas. Enjoy!

Tried this recipe?Let us know how it was!