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Ranchero Black and Pinto Beans

At this point, we’re just throwing things together…a little of this from the freezer with a little of that from the pantry! But I must say…this is a WINNER!!!

(You know it’s a winner when you arrive at the dinner table half full because you’ve been sneaking bites from the skillet!)

Video Disclaimers

Pantry(Rotel + Onions) + Freezer(Brown Rice + Black Beans + Pinto Beans + Holiday Ham) = Ranchero Black and Pinto Beans

Mouthwatering Goodness!!!

Ranchero Black and Pinto Beans

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes


  • 1 small onion, chopped ($.30)
  • 2 cups leftover ham, diced ($1)
  • 2 cups cooked black beans ($.40)
  • 2 cups cooked pinto beans ($.40)
  • 1 10 oz. can Rotel diced tomatoes with green chilies (free) Sale plus doubled coupon!
  • Salt and Pepper, to taste
  • 3 cups cooked brown rice ($.40)
  • About 1 lb. garden green beans (free)

Substitutions: Sub. 1 15 oz. can of black beans and 1 15 oz. can pinto beans, both drained.


1. Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.)

2. Thaw ham and beans. Dice ham. Chop onion.

3. Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and saute for 4-5 minutes.

4. Steam garden green beans for 4-5 minutes in microwave.

5. Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze in 3 cup portions…enough for our family!)

6. Serve Ranchero Black and Pinto Beans over Rice with Green Beans.

Cost $2.50