Betty demonstrates how to make Ranch Beans. These are pinto beans with chorizo sausage, onion, jalapeno peppers, tomatoes and spices. This is a great accompaniment for most meals.
|Chorizo sausage||1/4 Pound , uncooked|
|Olive oil||1 Teaspoon|
|Onion||1/2 Medium , dice|
|Jalapeno pepper||1 Medium (finely diced)|
|Dried oregano||1/2 Tablespoon|
|Chili powder||1/2 Tablespoon|
|Garlic powder||1/2 Tablespoon|
|Tomato||1 Medium , chop|
|Pinto beans||15 Ounce|
|Water||3/4 Cup (12 tbs)|
Place sausage and olive oil in a deep skillet.
Cook and stir over medium heat until sausage crumbles and pink no longer shows. Drain excess fat.
Add onion, Jalapeno pepper, oregano, chili powder, and garlic powder.
Cook over low heat until vegetables are softened.
Add tomato, pinto beans, and water. Simmer over low heat for about 20 minutes, until sauce is beginning to thicken.
Pour Ranch Beans into a serving container and serve while hot.
Serving size Complete recipe
Calories 1963Calories from Fat 368
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 11 g55%
Trans Fat 0 g
Sodium 940 mg39.17%
Total Carbohydrates 297 g99%
Dietary Fiber 76 g304%
Sugars 19 g
Protein 109 g218%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet