Here are some recipes to make healthier Ranch Style Beans at home, most of which have less sodium than the classic canned version.
Ranch Style Beans #1
- 2 Tablespoons oil
- 1 medium onion, diced
- 1/2 teaspoons garlic
- 1 medium green bell pepper, seeded and diced
- 1 Tablespoon jalapeno pepper, diced
- 1 1/2 cups tomatoes, diced
- 1/2 teaspoon cinnamon
- 1 can pinto beans (with liquid)
- salt and pepper to taste
Heat the oil in a heavy saucepan. Add the onion, garlic, and bell pepper. Cook until just soft. Add the remaining ingredients. Cover and simmer for 25 minutes.
(not a low sodium recipe)
- 1 pound ground beef
- 1 envelope green onion dip mix
- 1 32-ounce can of pork and beans
- 1 16-ounce can kidney beans, drained
- 1 cup catsup
- 2 Tablespoons mustard
- 2 teaspoons white vinegar
Brown ground beef. Add beef and remaining ingredients in crock pot. Cook on low setting for 3 to 4 hours.
Ranch-Style Beans #3
- 1 cup stewed tomatoes, with liquid
- 1 Tablespoon onion powder
- 1/2 cup brown sugar
- 1 Tablespoon mustard
- 1 1/2 teaspoon apple cider vinegar
- 3 cups baked beans
- 3/4 cup canned red kidney beans
Preheat oven to 400 degrees. Lightly spray a 1-quart casserole and nonstick skillet with nonfat cooking spray. Pour tomatoes with liquid into skillet; sprinkle with onion powder and heat over medium-high heat, about 3 to 5 minutes.
Stir in sugar, mustard, vinegar, baked beans, and kidney beans; cover and simmer over low heat for 10 minutes.
Ranch Style Beans #4
- 2 Tablespoons margarine
- 1 pound ground chuck
- 1 envelope onion soup mix
- 2 15-ounce cans pork 'n' beans
- 1 15-ounce can red kidney beans
- 2 Tablespoons mustard
- 2 Tablespoons vinegar
- 1 cup ketchup
- 1/2 cup cold water
Brown the ground chuck in margarine; drain. Add the remaining ingredients and stir. Pour into a 2-1/2 quart casserole. Bake in a 400-degree oven for 35 to 45 minutes or until bubbly.
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