Crock Pot Ranch Beans Recipe

The Ranch Beans Recipe is finally here! Who doesn’t love ranch beans? Well a name or two comes to mind, but they haven’t tried these yet! 😉 I adapted a recipe I originally found at AllRecipes. Not too sweet and not too spicy, these ranch beans are delicious.  Dare I say, they are pretty close to the canned version (a crowd favorite around here).  Of course, you have the added benefit of knowing all of the ingredients. Enjoy!

Crock Pot Ranch Beans Recipe
Prep time
Total time
  • 1 pound dried pinto beans
  • 6 ounces tomato paste
  • ½ cup chopped onions
  • 1 clove minced garlic
  • 1 tablespoon chili powder
  • dash crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon dried marjoram
  • 7 cups water
  1. Place all of the ingredients in the crock pot in order. I like to put the water in last because it tends to 'mix' everything nicely together.
  2. If you do not like to mince garlic yourself, you can substitute 3-4 teaspoons of bottled minced garlic. (This is an indulgence, but it is a big convenience and sometimes you can find it marked down. Plus, one little bottle will last a long time.)
  3. Cook on low 6-8 hours.
  4. Serve hot and toss a pinch (or two) of shredded cheese on top for a little extra yum!

Be sure to check out all of our delicious Crock Pot Recipes here.


  1. Brooke Kingston says:

    Hi! Tried this for Father’s Day and loved the flavors. So easy! However, my beans never softened well in this recipe, even after soaking them overnight before cooking. They stayed rather hard! What’s your trick? Thank you!

  2. Anne Speck says:

    Tomato causes beans to resist softening. Cook the beans in everything else all day and half an hour before serving add the tomato paste. I do this when I first get home from work and then change my shoes, take the dog out, etc. By the time I’m ready to eat the tomato’s worked in and I have soft beans.


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