Fourth of July Favorites >
| | Texas Ranch Beans
1 1/2 cups of dried pink or pinto beans
5 cups of water
1 teaspoon of salt
2 tablespoons of butter, margarine or vegetable oil
1/2 cup of chopped onion
1/2 cup of diced green pepper
2 cloves garlic, crushed
two 8 ounce cans of tomato sauce
one 8 ounce can of tomatoes and jalapeno pepper
2 teaspoons of chili powder
1 teaspoon of salt
1/8 teaspoon of freshly ground black pepper
1 teaspoon of Worcestershire sauce
1/4 cup of dark molasses
one 12 ounce can of whole kernel corn, drained
one 1 pound can of chick peas, drained
2 cups ( 8 ounces) of cubed Monterey Jack cheese
Wash and sort beans. Place in 3 quart saucepan with 3 cups water. Bring to boiling, cover and remove from heat. Let stand for 1 hour. Simmer, covered, 30 minutes. Add 1 teaspoon of salt, simmer, covered, 30 minutes, until just tender, drain.
Meanwhile prepare sauce. In a medium skillet, in hot butter, sauté onion, green pepper, tomatoes and jalapeño pepper, chili powder, 1 teaspoon of salt, pepper, Worcestershire sauce and molasses. Bring mixture to boiling. Reduce heat and simmer 5 minutes.
In a 3 quart casserole place beans, corn and chick peas. Add sauce and mix well. (May be made ahead up to this point, cover and refrigerate.) When ready to bake, preheat oven to 350ºF. Bake, covered, for 1 hour or until bubbly throughout. Remove cover and stir in cheese. Serve immediately. Makes 6 to 8 servings |
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