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A spoonful of Texas Style Ranch Beans.

Texas Style Ranch Beans

The best beans for your next cookout!
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Side Dish, Soups, Stews & Chili
Cuisine American, Tex-Mex
Servings 12 servings
Calories 211 kcal


  • 1 pound dried pinto beans picked over for rocks and other matter
  • Water
  • 2 ounces salt pork diced
  • 1 cup finely chopped onion yellow onion preferred (about ½ large)
  • 8 ounces ground pork sausage (hot is best, or chopped smoked brisket or other smoked sausage chopped)
  • ½ cup good-quality chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin powder
  • Salt and pepper to taste
  • Dash cayenne pepper if desired


  • Soaking the beans is preferred. Use either the quick soak method, or soak overnight. 
  • Heat a Dutch oven over medium-low heat add the salt pork, saute stirring often until the fat begins to render. Add the onion to the pot and saute for a few minutes or until soft, then add the pork, cook until the pork is no longer pink. 
  • If using the oven method, (see cooking methods in making of) heat the oven to 325°F. Drain the beans from the soaking liquid and add to the pot along with enough water to cover by 2 inches. Stir in the spices; cover and place in the oven for 3 hours; uncover; add additional water if needed, and cook another hour or until thick and the beans are tender. Taste and adjust for salt and pepper. Add cayenne if you want additional heat.


Serving: 1gSodium: 310mgSugar: 2gFiber: 11gCholesterol: 16mgCalories: 211kcalPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 6gProtein: 13gCarbohydrates: 29g
Keyword ranch beans, spicy oven-baked beans
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