Vegan Ranch Style Beans
Organic Pinto Beans are the basis of the Vegan Ranch Style Beans. And Pinto Beans are what Refried Beans consist of, thus form a significant component in Southwestern and Northern Mexican cooking. Ranch Style Beans remind me of my father; being the son of Texans, Dad grew up eating Pinto Beans. But Mom grew up eating them too in Mississippi, both likely with a side of cornbread. Dad adored Ranch Style Beans to such a great extent he would buy multiple cans of a popular brand. (Mom would never eat a canned bean, but I too thought they were pretty good).
In the past, beans were considered a poor persons’ food. Conservationists now recognize cutting back on our carnivorous, European-style of eating will help save the planet. Dr. Martin Luther King too had ambitions for the future of our planet. In November of 1967, he developed a plan to “demand jobs, unemployment insurance, a fair minimum wage, and education for poor adults and children designed to improve their self-image and self-esteem.” The Poor People’s Campaign sought to bring together Native American, Mexican American, Puerto Rican and poor White communities with African Americans to make a case for economic equality. King planned a Poor People’s March on Washington in May of 1968. Dr King tragically would never see his vision come to fruition because he was assassinated on April 4th, 1968.
As we face a Republican effort to prevent BIPOC from voting, Dr. Kings’ goals for the poor and the general African American experience should be on everyone’s conscience. While the majority of welfare recipients are White, our goals of life, liberty and the pursuit of happiness are universal. Whip up a Broccoli Cheese Quinoa Casserole or Bean & Cheese Chimichangas if you are vegan adjacent, and let’s envision a better tomorrow.
Vegan Ranch Style Beans
- 1 Paring Knife
- Cutting Board
- 1 Large Wooden Spoon
- 1 Large Pot
- 3 cups Organic Pinto Beans
- ½ cup Organic Olive Oil
- 3 Organic Garlic Cloves, chopped
- 2 Edward & Sons Not Beef Bouillon Cubes
- 2 tbsp Frontier Co-op Mexican Seasoning
- 2 tbsp Onion Powder
- 1 tbsp Redmond's Real Salt
- 2 tsp Organic Cumin Seeds, dried
- 2 tsp Organic Rosemary
- 1 tsp Organic Cilantro, dried
- 4 dashes Colgin Mesquite Liquid Smoke
- Rinse beans in a colander, place in a large pot and cover with approximately 5 to 6 cups of cold water. Note: Because the beans will absorb some of the water, but not as much as red beans, make sure there are two inches of water above the beans and allow to soak overnight.
- In the morning, crush the Cumin Seeds with a mortar and pestle or a coffee grinder specifically designated for spices.
- Add 2 additional cups of water and all the ingredients to the large pot.
- Bring everything to a boil on high heat and then turn it down to low. (You can also use a pressure cooker, crock pot or instant pot but need to follow the directions for the specific device.)
- Cook approximatley 3½ hours or until beans are tender to the bite and the liquid has significantly reduced and thickened.