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TUCSON - Today on News 4 Cooks, Paul Wells from Savoy Opera House stopped by, representing Trail Dust Town and Pinnacle Peak. Every longtime Tucsonan knows about Pinnacle Peak Steakhouse, and today, Paul brought by their recipe for Ranch Beans. Here it is:

Ranch Beans

Bean Spice:

½ cup Dried Green Bell Peppers
¼ cup Granulated Onion
¼ cup Garlic Salt
1 ½ tbsp. Dried Oregano
1 ½ tbsp. Ham Base-Packed
1 tsp. Salt
1/3 tsp. Ground Black PeppeR

1 lbs or 2 ½ Cups Pinto Beans, Cleaned and Washed

1 gal Warm Water

1. Place the cleaned pinto beans in a 1 ½ gallon pot and add one gallon of warm water. Cook over medium heat.
2. In a separate bowl mix the first seven ingredients until well combined. It is important that the ham base is packed tightly in the measuring spoon and broken up completely once it is in the mix.
3. Add ¼ cup and 1 tbsp. of the spice mix to the heating pot of beans and bring it to a boil.
4. Once the pot comes to a boil, turn it down to a low heat and continue to cook for 5 hours. Unless you are making this dish in a Crockpot, it is important to stir the beans every thirty minutes. You may have to adjust the amount of water in the pot towards the end of the cooking time.