Method 1 - Crock pot or Saucepan Ranch Beans (Easiest and mildest)
This can be placed in a pot and brought to a boil then turned down very low and boiled for at least 3 hours. OR if the recipe is doubled it can be cooked in a crock pot on simmer for 6-8 hours. You want the beans to be very tender if using this method and the juices cooked down. The flavors will be much more intense the second and third day with these beans. I tend to double this batch and divide into freezer bags at 2 cups each and just use them like I would the off plan, canned Ranch Style beans.
Method 2 - Baked Spicy Ranch Beans
Soak in water - I allow an extra couple of inches of water on top to make sure they have plenty of room to expand. I like to soak them overnight or up to 24 hours but for a quick soak just heat the water and beans to boiling and cover for an hour.
Drain beans and add in:
Place in a saucepan and bring to a boil then cook on very low for 2 1/2 - 3 hours. The beans should be just tender but not falling apart. Drain, but reserve juice. Transfer the beans to a small casserole dish with a lid or a 8 inch square glass baking dish that can be covered with foil.
In a jar or small bowl mix together:
Combine this mixture and pour over the beans in the casserole dish. Cover and bake for 1 1/2 - 2 hours at 250 degrees OR transfer to a small slow cooker (if you doubled the batch) and cook on low for 1 1/2 - 2 hours. This really concentrates the flavors and gives you that Texas bar-b-qued bean flavor.
*Note - adjust the spicy seasonings to your families tastes, I dialed it back for family use!
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/low-fat-ranch-chili-beans/