Ranch style beans are a perfect “grab and go” side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!Ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!
If you enjoy beans as a hearty side dish for chicken, burgers, hot dogs, etc. AND like canning, then you might be interested in learning how to can ranch style beans.

I learned how to can ranch-style beans from a website for canning enthusiasts (sbcanning.com). Canning some ranch style beans to have in my pantry to use as a side dish for some of our dinners sounded wonderful to me. The recipe was actually easy to prepare, and the beans are quite delicious!

This recipe to can ranch style beans as written makes 5 pints, but can be easily doubled. In the original recipe it calls for 4 Tablespoons chili powder, but I used only 3 Tablespoons, to lower the “spicy factor”. That was the only change I made to the original recipe. Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare Pressure Canner, Jars And Lids

Prepare your canning jars, lids, and pressure canner, according to recommended canning guidelines and the manufacturer instructions for your appliance. You must use a pressure canner to can ranch style beans!

A pressure canner must be used to can ranch style beans.

Cook The Pinto Beans

Place the dried pinto beans in a large saucepan (or Dutch oven). Add water to the pan, and make sure to cover the beans fully, by at least two inches. Bring the water to a full boil, and continue boiling for 2 minutes.  Take the pan off the heat, and cover the pan. Let the beans sit and soak for 1 hour, then drain the beans. **SEE NOTES SECTION IN PRINTABLE RECIPE FOR ALTERNATE METHOD**

Pinto beans soak in water before cooking them.

Prepare The Sauce For The Ranch Style Beans

In large skillet, heat the oil on medium heat. When the oil is hot, add the chopped onions, and cook them for 9-10 minutes. Stir in the minced garlic and cook (stirring constantly), for 1 minute (don’t let the garlic burn).

Onion and garlic are cooked to add to sauce for the ranch style beans.

Add the tomatoes, brown sugar, apple cider vinegar, water and spices (paprika, cumin, chili powder, and oregano) to the skillet. Stir, to fully combine the ingredients. Transfer this mixture to a blender or food processor (You may have to do this in batches). Process well, until the sauce mixture is smooth.

The sauce for the ranch beans is cooked in large skillet.

A blender is used to liquify the sauce for the beans.

Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once the liquid is boiling, remove the pan from the heat. Set this aside.

Add Prepared Beans To The Sauce

Add the prepared pinto beans to the hot, pureed tomato mixture. Stir well, to combine. It is important to make sure everything is very hot,  before adding it to the prepared canning jars.

Prepared pinto beans are added to the sauce.

Filling The Canning Jars

Fill the hot pint jars 3/4 of the way full.  Add salt and pepper to each jar.  Next, add boiling water (or beef broth) to each jar, being sure to leave a 1″ headspace in each jar.

Make sure to remove the air bubbles from each jar by inserting a plastic utensil into each one, and then adjust the headspace, if necessary. Wipe the rims clean with a damp paper towel, and then put on flat lids and screw bands. Tighten screw bands to fingertip tightness.

Sterilized, hot canning jars are ready for the beans to be added.

Time To Can Ranch Style Beans!

Process the jars in a prepared pressure canner. If you are using a weighted gauge canner, process pint jars at 10 pounds pressure for 75 minutes.  If you are using a dial gauge canner, process pint jars at 11 pounds pressure.  Quart sized jars should be processed for 85 minutes.

The gauge on the pressure canner is at 10 pounds pressure.

Once the ranch style beans are done, and have safely been removed from canner (following manufacturer instructions!), let the jars cool on a dish towel. When the jars of ranch style beans have completely cooled, wipe them clean and label the jars. Check to make sure each jar has sealed properly. Store the jars in your pantry (to use at a later date) as a quick “grab and go” side dish!

After the canning process is over, the jars of ranch style beans cool on a dish towel.

I love canning during the cold Winter months when I’m inside a lot, due to cold weather, snow or rain. It feels wonderful to have my pantry stocked and ready for the rest of the year. Hope you will consider trying this recipe for ranch style beans.

Looking For More CANNING Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. Hope you will check them out! A few canning recipes you might enjoy include:

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Recipe Source: http://www.sbcanning.com/2013/10/canning-ranch-style-beans.html

0 from 0 votes
How To Can Ranch Style Beans
Prep Time
1 hr
Cook Time
1 hr 15 mins
Total Time
2 hrs 15 mins
 

Ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!

Category: Canning
Cuisine: American
Keyword: ranch style beans
Servings: 5 pints
Calories Per Serving: 418 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound dried pinto beans (16 ounces)
  • 3-4 Tablespoons chili powder (I used 3)
  • 6 cloves garlic , finely minced
  • 1 brown onion , diced
  • 1 can (15 ounces) diced tomatoes (can substitute 2 medium, peeled/diced tomatoes)
  • 1 teaspoon brown sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup water
To Add To Jars:
  • 1/2 teaspoon salt and 1/2 teaspoon black pepper
  • 3-4 cups boiling water (or beef broth)
Instructions
  1. Prepare jars, lids, pressure canner, according to manufacturer instructions. Put dried pinto beans in a large saucepan (or Dutch oven). Add water to pan, making sure to cover beans fully by two inches. Bring to a full boil; continue boiling for 2 minutes. Take pan off heat, cover, and let beans sit (and soak) for 1 hour, then drain beans.
  2. In large skillet, heat oil on medium. When oil is hot, add chopped onions; cook for 9-10 minutes. Add minced garlic and cook, stirring constantly for 1 minute (don't let garlic burn).
  3. Add tomatoes, brown sugar, apple cider vinegar, water, paprika, cumin, chili powder, and oregano. Transfer mixture to a blender or food processor (may have to do this in batches). Process until mixture is smooth.
  4. Bring 3-4 cups of water (or beef broth) to a boil in separate pan. Once boiling, remove from heat.
  5. Add prepared pinto beans to hot, pureed tomato mixture. Stir to combine. (Make sure mixture is hot before adding to prepared jars.
  6. Fill hot pint jars 3/4 of the way full. Add salt and pepper to each jar. Add boiling water (or beef broth) to each jar, being sure to leave 1" headspace. Remove air bubbles, then adjust headspace, if necessary. Wipe jar rims clean, then put on flat lids and rings, tightening to fingertip tight.
  7. Processing: If using weighted gauge canner, process pints at 10# pressure for 75 minutes. If using dial gauge canner, process at 11# pressure. Quart jars must be processed for 85 minutes.
  8. Once beans are done, and jars have been removed from canner (following manufacturer instructions), let jars cool on a dish towel. Once completely cooled, label jars; store in pantry.
Recipe Notes

Alternate Method For Beans: Sort and rinse beans. Soak in water overnight. Drain. Place beans in LARGE saucepan. Cover with cold water (water must be two inches above beans). Bring beans to a LOW BOIL and cook, stirring occasionally for 30 minutes. Drain. Proceed with remainder of recipe.

Nutrition Facts
How To Can Ranch Style Beans
Amount Per Serving (1 pint jar of beans)
Calories 418 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 996mg43%
Potassium 2282mg65%
Carbohydrates 79g26%
Fiber 19g79%
Sugar 14g16%
Protein 24g48%
Vitamin A 2915IU58%
Vitamin C 27.1mg33%
Calcium 167mg17%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ranch style beans are a perfect "grab and go" side dish for chicken, hamburger, hot dogs, etc. Learn how to make and can them for long term storage!

 

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How To Can Ranch Style Beans

12 Comments on How To Can Ranch Style Beans

  1. The SB recipe has you cook the beans for 30 mins after the overnight or 1 hour quick soak. Yours omits that step. I would think with the pressure canning that it wouldn’t be necessary and wonder if you’ve found the beans soft enough without the 30 minute cook after the soak… Or, do you do the cook and just forgot it here?

    • Hi, Amy… the text of the recipe AND the printable recipe card DO explain how to precook/soak the beans. This info was not left out, because it is an important step for the finished beans. Not quite sure how you missed it, but it’s always been there. They are pre-cooked/soaked. Have a great day.

    • Unfortunately… NO. The beans lack the necessary acidity to safely cook them in a water bath canner. They need the extremely high heat from pressure canning to safely be able to process them for long term storage.

    • Hi, Georgina… whichever way you would prefer. I have always just used water, and the beans have great flavor. If you would prefer a more “meaty” flavor, then by all means use the beef broth. Thanks for writing, and have a great day.

  2. My wife and I are going to try out this recipe today! I’m glad you posted this as it appears SBCanning.com is no longer online.

    • Hi, Brandon… thank you for taking the time to write! Hope you have success with the recipe, and truly hope you enjoy the beans! Take care!

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