Frijoles Estilo Rancho, Charro and Barracho Ranch Beans, are cooked in a base of broth with tomato and chile. Charro Beans, add bacon or another smoked pork. Barracho Beans, add in one bottle of beer. 1lb of Pintos, soak overnight 1/4C bacon grease, lard or EVOO Approx 4C each chicken broth and water, equal parts to cover beans 1 large onion, quartered 2 large Roma tomatos 1 large Jalapeno chile 3-5 garlic cloves 2T salt 1T paprika 1-1/2T each Guajillo, Ancho and Arbol chile powders 1t each granulated onion and garlic 1t cumin In a large stock pot add the oil of choice, the onion, tomato, garlic and chile Roast the veggies, get a nice char on them Add 1t cumin, 1t each of Guajillo, Ancho and Arbol chile powders A bit more olive oil and a bit more char. Then remove the veggies onion, tomato and jalapeno, puree them and set aside till the last hour or so of the cook and then added back. Add the beans, and enough chicken broth and water to cover them Add 1T paprika, 1/2T each Guajillo, Ancho and Arbol chile powders, 1t each granulated onion and garlic, 1t cumin and the salt Bring to a rolling boil and then lower heat to a slow simmer and cover Simmer for the rest of the day while stirring occasionally to prevent sticking/burning About an hour before serving add back the pureed veggies .