Ranchero Beans
With vegan chorizo, sausages, and even bacon now widely available, making ranchero beans plant-based has never been easier. Originating in northern Mexico, the recipe is adapted from the flavors of Sinaloa—a coastal state known for its hearty bean dishes and rich culinary traditions.
Ingredients
Calories:
690
Protein:
35.7
g
- 2.5 cups dry beans (black or pinto)
- 1.0 onions (divided)
- 3.0 cloves of garlic, unchopped
- 3.0 tbsp. oil, divided
- 5.0 vegan sausages (homemade or store-bought)
- 1.0 packages of soy chorizo (homemade or store-bought)
- plant-based bacon, optional (homemade or store-bought)
- 2.0 tomatoes, chopped
- .33333 vegetable bouillon cubes, crumbled
- 1.0 cups cilantro, chopped
- 2.0 serrano peppers, chopped (for garnish)
Preparation
- Cook the beans: In a large pot, add the beans, ½ onion (left whole), and 3 whole garlic cloves. Cover with water and bring to a boil. Reduce heat and cook until beans are tender (about 2 hours on the stovetop, or 1 hour in a pressure cooker). Remove the onion and garlic once cooked.
- Cook the proteins: In a skillet, heat 2 tbsp. of oil over medium heat. Fry the vegan sausages, soy chorizo, and vegan bacon (if using) until browned and fragrant. Set aside.
- Make the vegetable base: In a saucepan, heat 1 tbsp. of oil. Add the remaining ½ chopped onion and tomatoes, and cook until softened. Stir in the crumbled bouillon cube and mix well.
- Combine: Add the cooked proteins and vegetable mixture into the pot with the beans. Stir to combine. Simmer over low heat for 10 minutes to let the flavors blend.
- Finish and serve: Taste and adjust salt if needed. Serve hot, topped with chopped cilantro and serrano peppers.
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