Ranch Beans

Spring branding season is upon us and this recipe is sure to be a hit.  As the saying goes, “if you’re invited to help out at two brandings on the same day, go to the one that serves the best food”.  Sounds like good advice.  😉

Our Featured Recipe this spring was submitted by Linda Cashman-Swim and can be found with other great beef recipes in Kern Co. Cattlewomen’s “Chuck’s On” 50th Anniversary Cookbook.  Give it a try on your cowboys and cowgirls at home.  Enjoy!


  • 2 cups dry pinto beans
  • 1 lb. ground beef
  • 1 lg onion, chopped
  • 2 Tbsp minced garlic
  • 2-3 heaping Tbsp chili powder
  • 2 tsp oregano
  • 2 tsp salt
  • 1/2 tsp cumin
  • 1 32oz can diced tomatoes


Prepare beans by package directions and begin cooking in heavy pot for 1 1/2 to 3 hrs or until desired thickness and tenderness. While beans are cooking, brown onions, garlic and ground beef with seasonings. Add to beans. Continue cooking on low simmer. Add tomatoes the last hour or so.

(Note: Beans just get better with time, so you can make these a day or two ahead and reheat when ready to serve.)