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


To make in the crock pot, double the recipe, leave out the water, and drain the kidney beans. Cook until hot and bubbly.

Ranch-Style Pinto Beans

  • 1 teaspoon oil
  • 1/2 cup onion, chopped
  • 1 clove garlic, peeled and minced
  • 1 4-ounce can chopped green chilies
  • 2 teaspoons chili powder
  • 1 16-ounce can tomatoes, drained and chopped
  • 2 16-ounce cans pinto beans

Heat the oil in a large saucepan. Add onion and garlic and cook, stirring constantly until limp. Add remaining ingredients and mix well. Cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat to simmer and cook 15 to 20 minutes or until heated through.

Southern-Style Ranch Beans (Vegetarian)

  • 2 medium onions, chopped
  • 2 Tablespoons water
  • 1 cup brown sugar
  • 2 Tablespoons prepared mustard
  • 1 15-ounce can stewed tomatoes
  • 1 Tablespoon cider vinegar
  • 3 16-ounce cans vegetarian baked beans
  • 1 15-ounce can red kidney beans, drained and rinsed

    • Lightly grease a heavy skillet with non-stick cooking spray or oil. Add onions and water; sauté over medium-high heat until water has evaporated and onions are limp. Stir in sugar, mustard, tomatoes and tomato liquid, vinegar, baked beans, and drained kidney beans.

    Cover and simmer for 20 minutes.

    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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