Ranchette Style Beans

• 1 bag Pinto Beans (1 Pound Bag)
• 2 Tablespoons Al Pastor Seasoning
• 1 Tablespoon Garlic Powder
• 1/4 cups Dried Onion Flakes
• 1 teaspoon Brown Sugar
• 1 teaspoon Cider Vinegar
• 1 teaspoon Cumin, Ground
• 1/2 teaspoons Oregano, Crushed
• 2 cans Tomato Sauce, 8 Ounce Cans
• 7 cups Water
• 3 Tablespoons Beef Bouillon Granules

1. Use a 1 pound bag of beans.
2. No need to soak the beans first!
3. Place everything into a crock-pot the day before you plan to eat.
4. Let it cook on high overnight.
5. Add more water if needed and stir occasionally to make sure the beans arent cooking to the bottom of the pot.
6. Slow cooking overnight is the key.
7. It really lets the flavors blend and penetrate the beans.
8. Neither the salt nor the vinegar stopped the beans from softening.
9. Al Pastor seasoning is available in Mexican supermarkets.
10. If you cant find it, substitute Adobo seasoning or a Tablespoon each of Paprika and Ancho chili powder.
11. Thanks to The Homesick Texan for inspiring this!

pinto beans, al, garlic, onion flakes, brown sugar, vinegar, cumin, oregano, tomato sauce, water

Taken from tastykitchen.com/recipes/main-courses/ranchette-style-beans/ (may not work)