Ranchers Beans

Tanya Belt 4

"This is a down-home country, stick-to-your-ribs kind of meal, passed down from an old man my dad once knew. He used a lot more onions that what I use, but that's a personal preference. I have also made it with onion powder or dried minced onion, and it's always good. It's great on a blustery fall or winter day with corn-bread."


40 m {{adjustedServings}} servings 468 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1466 mg
  • 59%

Based on a 2,000 calorie diet

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  1. Place the beef and sausage in a skillet over medium heat, and cook until evenly brown; drain grease. Mix in onion and garlic, and cook until tender. Stir in baked beans, butter beans, ketchup, barbeque sauce, Worcestershire sauce, and cayenne pepper. Cover, reduce heat to low, and continue cooking 15 minutes, stirring occasionally.
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  1. 11 Ratings


I made a few substitutions but my husband really enjoyed the end result! To reduce the fat and sodium content, I made my own spicy pork sausage using a recipe submitted by Erika on AllRecipes.c...

This was even better than I thought it would be! I used ground turkey instead of beef. The sausage and baked beans added a sweetness to the meal that I really liked. My husband put cheese and...

This wouldn't be one I'd serve to company (obviously) but overall this was cheap, quick and easy, and tasted good... three attributes that I generally look for in new recipes. I served this wit...