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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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