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Low Sodium Recipes for Ranch Style Beans, Pinto Beans, and Vegetarian Beans


© Richard Mann

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. Serve warm.

Ranch Style Beans #2
(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. Spoon beans into prepared casserole and bake in preheated oven 15 to 20 minutes, until bubbly.

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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The copyright of the article Low Sodium Recipes for Ranch Style Beans, Pinto Beans, and Vegetarian Beans in Bean Recipes is owned by Richard Mann. Permission to republish Low Sodium Recipes for Ranch Style Beans, Pinto Beans, and Vegetarian Beans in print or online must be granted by the author in writing.

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