Rancho Beans

Rancho Beans

Brian CampbellCamfam Cookery
Our friend Chérie introduced this recipe to us over 30 years ago at one of our annual Super Bowl parties. It has since been one of our favorites.
No ratings yet
Add to Shopping List
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Game Day, Lunch, Side Dish, Soup
Cuisine American
Servings 12
Calories 208 kcal


  • 1 lb ground beef or bison – lean – 15% fat or less
  • 1 pkg onion soup mix Campbell's or Lipton's
  • ¾ cup ketchup – Heinze
  • 1 tbsp yellow mustard
  • 1 tsp red wine vinegar
  • 2 cans Campbell's Pork and Beans – 16oz cans – do not drain
  • 1 can Dark Kidney Beans – drained


  • In a skillet, sauté (brown) ground beef or bison and drain, if desired
  • Add to slow cooker
  • Add the remaining ingredients one at a time in above order
  • Heat and/or simmer in slow cooker until warm. DO NOT boil or stir to much to prevent beans from becoming mushy.


Serving Suggestion:
In a separate saucepan prepare elbow macaroni (I use large elbow macaroni) to al dente and spoon over or mix in with the warmed beans. (If you drain the macaroni too much, the entire mixture will become way too dry.)


Calories: 208kcalCarbohydrates: 31gProtein: 15gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 33mgSodium: 729mgPotassium: 585mgFiber: 7gSugar: 3gVitamin A: 78IUVitamin C: 3mgVitamin D: 0.04µgVitamin E: 0.3mgCalcium: 77mgIron: 3mgZinc: 4mg
Keyword Beef, Slow Cooker
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating