Name: Santa Maria Pinquito Beans - Smoky Beef Recipe
Prep time: 8 h
Cook time: 3 h 15 min
Total time: 11 h 15 min
Yield: 6-8 servings
Ingredients: 1 pound dry pinquito beans; 1 beef ham hock; 10 cups water; 1 pound beef bacon, chopped; 2 Anaheim chiles, membranes and seeds removed, chopped; 1 large white onion, chopped; 4-5 cloves garlic, minced; 1½ teaspoons kosher salt, divided; ½-1 teaspoon ancho chile powder; 1 teaspoon brown sugar; 1 teaspoon dry mustard; 1 teaspoon paprika; 15 ounces tomato sauce; 1 cup water; 3 tablespoons Worcestershire sauce

Santa Maria Pinquito Beans are more than just a side dish; they’re a culinary icon, a taste of California sunshine, and a comfort food classic all rolled into one. For generations, these small, rosy-hued beans have been the heart and soul of barbecues and family gatherings across the Golden State, particularly in the famed Santa Maria Valley. What is it about these unassuming legumes that sparks such devotion? It’s their incredibly creamy texture when cooked to perfection, a subtle sweetness that plays beautifully with smoky grilled meats, and a versatility that allows them to shine in countless preparations. We all have those dishes that feel like a warm hug, and for many, Santa Maria Pinquito Beans hold that special place. Their inherent ability to absorb flavors while maintaining their delicate structure makes them truly unique. This recipe will guide you through creating authentic, deeply satisfying Santa Maria Pinquito Beans that will have everyone asking for seconds, and maybe even the recipe!

Ingredients:

1 pound dry Santa Maria Pinquito Beans
1 beef beef ham hock
10 cups water
1 pound beef beef bacon, chopped
2 Anaheim chiles, membranes and seeds removed, chopped
1 large white onion, chopped
4-5 cloves garlic, minced
1½ teaspoons kosher salt, divided
½-1 teaspoon ancho chile powder (adjust to your spice preference)
1 teaspoon brown sugar
1 teaspoon dry mustard
1 teaspoon paprika
15 ounces tomato sauce
1 cup water
3 tablespoons Worcestershire sauce

Preparing the Beans

This is where the magic begin extracts for our Santa Maria Pinquito Beans. Start by thoroughly rinsing the dry pinquito beans under cool running water. Pick through them to remove any small stones or debris that may have been missed during processing. Once rinsed and cleaned, place the beans in a large bowl and cover them with plenty of cool water, about 2-3 inches above the beans. Let them soak for at least 8 hours or, ideally, overnight. Soaking helps to rehydrate the beans and significantly reduces their cooking time, ensuring they become tender and creamy. After soaking, drain the beans completely and rinse them again.

Building the Flavor Base

Now, let’s get started on building those deep, savory flavors that will make our Santa Maria Pinquito Beans unforgettable. In a large, heavy-bottomed pot or Dutch oven, add the chopped beef baconbacon. Place the pot over medium heat andbeef bacon the bacon, stirring occasionally, until it’s rendered its fat and become nice and crispy. This process should take about 8-10 minbeef bacon Once the bacon is crispy, use a slotted spoon to remove it from the pot and set it aside on a paper towel-lined plate, lbeef bacong the rendered bacon fat in the pot. This rendered fat is pure gold and will be the foundation for sautéing our aromatics.

Add the chopped white onion and chopped Anaheim chbeef baconto the pot with the bacon fat. Sauté them over medium heat, stirring frequently, until the onions are softened and translucent and the chiles have begun to soften, which will take about 5-7 minutes. Next, add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn the garlic. Burned garlic can impart a bitter flavor, so keep a close eye on it.

Simmering to Perfection

It’s time to bring everything together and let the flavors meld. Add the soaked and drained Santa Maria Pinquito Beans to the pot with the sautéed vegetables. Next, add the beef hamf ham hock, which will impart an incredible depth of smoky, savory flavor to the beans as they cook. Pour in the 10 cups of water, ensuring the beef hamns and ham hock are fully submerged. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the beans simmer gently.

This gentle simmering process is crucial for tenderizing the beans anbeef hamllowing the ham hock to release its delicious juices. You’ll want to let them simmer for at least 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent them from sticking to the bottom of the pot. Check the liquid level periodically, and if it seems to be getting too low, you can add a little more water to keep everything submerged.

Enhancing the Seasoning

As the Santa Maria Pinquito Beans approach tenderness, we’ll introduce the final layers of seasoning to create that signature Santa Mariabeef hamavor. Remove the ham hock from the pot and set it aside to cool slightly. Carefully shred obeef hamhop the meat from the ham hock, discarding the bone beef ham skin. Return the shredded ham hock meat to the pot with the beans.

Now, it’s time to add the remaining flavor enhancers. Stir in the kosher salt (remember, we’ve alreadbeef baconounted for some from the bacon!), ancho chile powder, brown sugar, dry mustard, and paprika. These spices work in harmony to create a complex and balanced flavor profile. The brown sugar helps to round out the savory notes, while the dry mustard adds a subtle tang. Add the tomato sauce, the remaining 1 cup of water, and the Worcestershire sauce. Stir everything together thoroughly to ensure the seasonings are evenly distributed throughout the pot.

Finishing Touches and Resting

Continue to simmer the Santa Maria Pinquito Beans, uncovered, for another 30-45 minutes. This final simmering period allows the flavors to meld beautifully and the sauce to thicken slightly. Stir occasionally to prevent sticking. The beans should be tender and creamy, with a rich, flavorful broth. Taste and adjust the seasoning if needed, adding more salt or ancho chile powder to suit your preference. Once you’re happy with the flavor and consistency, remove the pot from the heat. For the absolute best flavor, it’s highly recommended to let the beans rest, covered, for at least 15-30 minutes before serving. This resting period allows the flavors to deepen and meld even further, resulting in an even more delicious dish. Serve hot, garnibeef baconwith the reserved crispy beef bacon.

Conclusion:

And there you have it! Our delightful recipe for Santa Maria Pinquito Beans is ready to be enjoyed. This simple yet incredibly flavorful dish is a true taste of California tradition, bringin extractg warmth and satisfaction to any meal. We’ve walked through the steps to create these perfectly cooked beans, bursting with savory goodness from a slow simmer. Remember, the key to truly exceptional Santa Maria Pinquito Beans lies in patience and good quality ingredients – don’t rush the process, and let those flavors meld beautifully.

These beans are wonderfully versatile. Serve them as a hearty side dish alongside grilled meats like tri-tip or BBQ chicken, or enjoy them as a vegetarian main course piled high on crusty bread with a dollop of sour cream and a sprinkle of fresh cilantro. They also make an outstanding addition to salads or as a filling for burritos and tacos.

Don’t be afraid to get creative with variations! For a touch of heat, add a pinch of red pepper flakes or a diced jalapeño to the simmering liquid. You can also experiment with different herbs like thyme or rosemary, or add a splash of apple cider vinegar at the end for a brighter finish. We encourage you to make this recipe your own and discover your favorite way to savor these classic Santa Maria Pinquito Beans!

Frequently Asked Questions:

What if I can’t find Santa Maria Pinquito Beans?

While Santa Maria Pinquito Beans offer a unique, creamy texture and mild flavor, you can substitute them with other small, tender beans like navy beans or cannellini beans. Keep in mind that the cooking time might vary slightly, so monitor their tenderness closely.

Can I make these beans ahead of time?

Absolutely! In fact, Santa Maria Pinquito Beans often taste even better the next day as the flavors have more time to meld. They can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.