Friday, July 15, 2016

Black Ranch Beans...

Black Ranch Beans....This is basically an Open & Dump Recipe...but it is amazing! I came up with the name because I use Black Beans and Ranch Beans as my base.  I have had several different Black Bean Soups, but this is my favorite.  The name also always brings to mind a local ranch, known as the Black Ranch. It was owned, until recent years, by Shirley Temple Black and her husband Charles Black. Yes, THE... Shirley Temple...! Always loved her.... To find out more about the ranch just Google the Black Ranch, on Elder Creek in Tehama County, Ca....One of the oldest contiguious ranches in California.   On to the recipe...

Black Ranch Soup
  The CattleQueen Cooks


  • 1 can of Black Beans, drained & rinsed
  • 3-4 cans of Ranch Beans, do not drain
  • 4 cups of water
  • 1 beef soft cube (I use Knoors brand)
  • 1 large onion, chopped & sautéed 
  • 1 tablespoon of Butter for sautéing 
  • Garlic Pepper, to taste
  • Cumin, to taste
  • 1 pound of lean hamburger, cooked and crumbled
  • 1 small can of diced mild green chilis
  • 2 large potatoes, washed & diced medium, raw
  • 1 cup of yellow corn, frozen *optional
  • 1/4 to 1/2 cup of chopped cilantro

  1. Open both cans of beans, drain the black beans, dump in a stock pot.
  2. Add the water and the beef cube.
  3. Saute the onion in butter.
  4. Cook and crumble the hamburger, season with the garlic pepper.
  5. Add the meat to the stock pot
  6. Next, add the green chilis, diced potatoes & corn (#optional)
  7. Season to taste with cumin.
  8. Stir in the chopped Cilantro.
  9. Cook until heated and potatoes are cooked
Serve as is or add some chopped raw onions &/or shredded Mexican cheese for garnish.

Enjoy, NeeCee...XO

Photo credit listed on the photo above...courtesy of the internet and bio.

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