I am a person who loves Ranch Style Beans. I love them as a side with BBQ, I love them with Mexican dishes. I know that some people say that Ranch Style Beans are safe for people with celiac disease, but I also know that plenty of folks prefer to make their own food, just to be sure.
1 pound dry pinto beans
5 cups cold water
2 teaspoons gluten-free chicken bouillon
4 ounces ham hocks
6 ancho chiles, stems and seeds removed
4 cloves of garlic, minced
1 medium onion, chopped
¼ cup tomato puree (add in the last 30 minutes of cooking)
¼ teaspoon liquid smoke
1 ½ tablespoons brown sugar, divided
½ teaspoons red chili powder
½ teaspoon paprika
1 teaspoon apple cider vinegar
1 teaspoon black pepper
1 teaspoon cumin
½ teaspoon oregano
1 cup of water
1 teaspoon seasoning salt (add in the last 30 minutes of cooking)
Soak the beans covered in water overnight.
Drain and rinse the soaked beans.
Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so.
In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute.
Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth.
Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally.
When you're satisfied that the beans are done, salt and pepper to taste.
Feeds four to six.