Southern-Style Ranch Beans
Submitted by Guy
Sweet and tangy Southern ranch beans loaded with brown sugar, mustard, stewed tomatoes, and two kinds of beans. The ultimate BBQ side dish ready in 45 minutes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minIf you’ve ever been to a proper Southern cookout, you know the beans are just as important as what’s on the grill.
These ranch beans hit every note: sweet from a generous cup of brown sugar, tangy from mustard and apple cider vinegar, and rich from stewed tomatoes breaking down into a thick, saucy base. Baked beans and kidney beans together give you that hearty, stick-to-your-ribs texture.
Toss it all in one skillet and let it simmer while you tend to the rest of supper. Couldn’t be easier.
Pro Tips
- Drain and rinse the kidney beans but leave the baked beans in their sauce for extra body.
- Let it simmer uncovered for the last 5 minutes if you want a thicker, stickier consistency.
- A splash of hot sauce or a pinch of cayenne takes these beans from sweet to sweet-heat in a hurry.
Ingredients
Directions
Lightly grease a heavy skillet with non-stick cooking spray or oil.
Add onions and water, sauté over medium-high heat until water has evaporated and onions are limp.
Stir in sugar, mustard, tomatoes and tomato liquid, vinegar, baked beans and drained kidney beans.
Cover and simmer 20 minutes.
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