Santa Maria Style Pinquito Beans Recipe
Santa Maria style beans are a classic side dish for California's famous barbecued tri-tip beef. Made with pinquito beans, bacon, ham, and spices.
- Serves: 8 persons
- 1pound dry pinquito beans, pink beans, or pinto beans
- 2strips bacon (diced)
- ½cup smoked cooked ham (diced)
- 2clove garlic (minced)
- 1(14.5-oz) can diced tomatoes
- ¼cup ketchup
- 1teaspoon dry mustard
- 1teaspoon paprika
- 1teaspoon chili powder
- ½teaspoon chipotle pepper, optional
- 1tablespoon sugar
- 1teaspoon salt
- ½cup water
Step 1Gather the ingredients.
Step 2Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3 inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.
Step 3While the beans are cooking, sauté bacon in a saucepan over medium heat until lightly browned. Add the ham and garlic; sauté 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water. Bring to a simmer, reduce heat to low, and cook for 30 minutes. Reserve.
Step 4When beans are ready, drain, but reserve one cup of the cooking liquid. Return beans and the cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot and enjoy.