If you grew up in Texas, you know that Ranch Style Beans aren’t just a mere can of beans…they’re a food group. Not only do they form a great side dish on their own–but they also serve as the basis for an easy recipe to make Texas Cowboy Beans.
Since they were developed in Denison, Texas in 1872–and found their way to grocery shelves in 1935–these beans have had been a constant fixture in Texas kitchens with little change. (Well, the cans did once say they were “Husband pleasin'” rather than today’s “Appetite Pleasin'”…but they remain just as pleasin’ as they have always been.)
When I was a child, we lived in Missouri (my dad was in the military) for a while but every time we came to Texas for a family visit, a case of Ranch Style Beans went home with us! They’re so versatile in salads, soups and main dishes (or just eaten cold straight out of the can!)–and they’re a big time saver.
If you’d like to dress up your Ranch Style Beans a bit, here’s recipe for Texas Cowboy Beans.
This recipe from Bandera’s Mayan Ranch is a great option for busy weekday nights, using Ranch Style Beans as a base–even though it cooks up on the campfire just as well!
And, if you’re in Bandera, don’t miss the Mayan Ranch. Since 1947, this Hill Country dude ranch been welcoming guests with trail rides, cowboy breakfasts, hay rides, old-fashioned Texas barbecues and more, less than 50 miles from San Antonio.
Mayan Ranch Barbecue Beans
The Mayan Ranch says this recipe isn’t too sweet like baked beans, but just right for eating with brisket.
Ingredients
- 2 (23-ounce) cans Ranch Style Beans
- 1 onion, chopped and sautéed until tender
- 1 link Opa brand sausage, sliced
- 2 tablespoons prepared mustard
- 1/2 cup maple syrup
- 1/2 cup picante sauce
Instructions
Preheat oven to 350 degrees F.
Combine beans, sausage, mustard, and maple syrup in a glass baking dish or pan.
Top with picante sauce.
Bake in a 350-degree oven for 1-1/2 hours. (Note: Beans can also be cooked in an iron skillet outside until onions are tender.)
Serves 10 to 12.
Recipe reprinted from our Texas Barbecue book