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I am not exaggerating when I say that everyone thought that these Spanish style beans from Drick’s Rambling Cafe are the best they ever had. They have a great southwestern zing to them. They are packed with so many flavors. And they are definitely out-of-the-ordinary crazy delicious.
These Spanish style beans are not only great as a side, but also great on hot dogs or as a dip (get a bag of those big Frito Scoops and dig in!).
This recipe calls for Ranch Style beans. Our local Meijer grocery store did not carry them, but Kroger did. They are basically pinto beans in a seasoned sauce.
Also try my enchilada beans.
Spanish Style Beans
- 1 tablespoon olive oil
- 1 medium white onion chopped
- 1 medium green bell pepper chopped
- 1 large jalapeño minced
- 3 cloves garlic minced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon liquid smoke comes out just fine without it
- 1 16 ounce black beans, drained and rinsed
- 2 16 ounce Ranch Style Original beans un-drained
- 1 tablespoon paprika
- 1 teaspoon beef bouillon granules I used an entire cube
- ¼ cup ham chopped
- 3 tablespoons parsley chopped
- ½ tablespoon white vinegar I used a bit more
- Preheat oven to 325 F.
- Heat the oil in a large Dutch oven or oven-safe pot.
- Saute the onion, bell pepper and jalapeño until tender.
- Add the garlic and saute another 2-3 minutes.
- Add the bay leaves, oregano, liquid smoke (if using), beans, paprika, bouillon, and ham. Stir. Season with salt and pepper.
- Cover and place in oven. Cook until hot and bubbly, 30-35 minutes.
- Stir in the vinegar and garnish with parsley before serving.
Nutritional values are approximate.