Name: Santa Maria Pinquito Beans - Smoky Beef Flavor
Prep time: 4 h
Cook time: 3 h
Total time: 4 h
Yield: 6-8 servings
Ingredients: 1 pound dry Santa Maria Pinquito Beans; 1 beef ham hock; 10 cups water; 1 pound beef bacon, chopped; 2 Anaheim chiles, seeded and chopped; 1 large white onion, chopped; 4-5 cloves garlic, minced; 1½ teaspoons kosher salt; 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 tradition, and a guaranteed crowd-pleaser. Hailing from the fertile Santa Maria Valley in California, these small, delicate beans possess a unique flavor profile and a remarkably creamy texture that sets them apart from any other legume. We absolutely adore them because they embody comfort food at its finest, offering a satisfying warmth and a subtly sweet, nutty essence that pairs beautifully with everything from barbecue to a simple side salad. What truly makes Santa Maria Pinquito Beans so special is their heritage and the simple, time-honored preparation methods that bring out their inherent deliciousness. They have a tender skin that practically melts in your mouth, creating a delightful contrast with their soft interior. Get ready to experience the magic of this beloved regional specialty and understand why it holds such a cherished place in so many hearts and on so many tables.

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, seeded and chopped
1 large white onion, chopped
4-5 cloves garlic, minced
1½ teaspoons kosher salt
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

Preparing the Santa Maria Pinquito Beans

Soaking the Beans

The first crucial step for delicious Santa Maria Pinquito Beans is proper preparation. I like to sort through my dry beans, picking out any small stones or debris that might have hitched a ride in the bag. Once sorted, I give them a good rinse under cold running water in a colander. For Santa Maria Pinquito Beans, a quick soak is usually sufficient. Place the rinsed beans in a large bowl and cover them with about 2 inches of fresh water. Let them soak for at least 4 hours, or even better, overnight in the refrigerator. This soaking process helps to rehydrate the beans, reduce their cooking time, and can also aid in digestion. After soaking, drain and rinse the beans again.

First Simmer: Infusing Flavor withBeef Hame Ham Hock

Now that our Santa Maria Pinquito Beans are prepped, it’s time to start building flavor. In a large, heavy-bottomed pot or Dutch oven, combine the soaked and drained beans with the 10 cups of fresh water. Addbeef hame beef ham hock tbeef hamhe pot. The ham hock is going to be a flavor powerhouse, lending a deep, smoky, and savory character to the beans as they simmer. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently. You’ll want to cookbeef hame beans with the ham hock for about 1 hour. During this time, the beans will beef hamrt to soften, and the ham hock will begin extract to release its delicious juices into the cooking liquid. Skim off any foam or impurities that rise to the surface during the initial boiling and simmering stages to ensure a clean flavor profile.

Building the Flavor Base

RenderingBeef BaconBacon and Sautéing Aromatics

While the beans abeef hamdoing their thing with the ham hock, we’ll create a fantastic flavor base. In a separate large skillet, cook the chobeef baconbeef bacon over medium heat. You want to render out most of the fat, stirring occasionbeef baconuntil the bacon is nice abeef baconispy. Once the bacon is cooked, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plabeef baconeaving the rendered bacon fat in the skillet. This flavorful fat is liquid gold for our next step. Add the chopped white onion and the seeded and chopped Anaheim cbeef bacon to the skillet with the bacon fat. Sauté them over medium heat, stirring frequently, until the onions are softened and translucent, and the chiles have begun to mellow. This usually takes about 5-7 minutes. Don’t rush this step; it’s where a lot of the aromatic sweetness comes from.

Adding Garlic and Spices

Once the onions and chiles are softened, add the minced garlic to the skillet. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter. Now it’s time to introduce our dry spices. Stir in the ancho chile powder, brown sugar, dry mustard, and paprika. Cook for about 30 seconds more, stirring constantly, to toast the spices and release their full aroma. The brown sugar will help to balance the slight heat from the chile powder and add a touch of sweetness that complements the savory flavors.

Combining and Simmering to Perfection

Incorporating into the Beans and Final Simmer

After beef ham initial 1-hour simmer with the ham hock, it’s time to bring evbeef hamthing together. Carefully remove the ham hock from the bean pot. The meat should be tender enough to shred easily. You can shred the meat directly into the pot or remove it to a plate to shred separately and then return it to the pot. beef hamcard the bone and any excess fat from the ham hock. Now, add the sautéed onion, chile, and spice mixture from the skillet into the bean pot. Pour in the tomato sauce, the remaining 1 cup of water, and the Worcestershire sauce. Stir everything together well to ensure all the flavors are evenly distributed. Bring the mixture back to a gentle simmer, then reduce the heat to low, cover, and continue to cook for another 1.5 to 2 hours, or until the Santa Maria Pinquito Beans are tender and creamy. Stir occasionally to prevent sticking. About 15 minutes before sebeef bacon, stir in the reserved crispy bacon and the 1½ teaspoons of kosher salt. Taste and adjust salt as needed. Some people prefer their beans a little thicker, and if so, you can mash some of the beans against the side of the pot with the back of your spoon or remove a ladleful of beans, mash them, and return them to the pot to thicken the stew.

Conclusion:

I hope you’ve enjoyed learning how to prepare this delicious and hearty Santa Maria Pinquito Beans recipe! This classic dish is incredibly satisfying and versatile, making it a wonderful addition to any meal. The slow-simmered pinquito beans develop a rich, savory flavor profile that is truly comforting. Whether you’re serving them as a side dish or as the star of your plate, these Santa Maria Pinquito Beans are sure to impress. Don’t be afraid to get creative with your own additions and adjustments; the beauty of this recipe lies in its adaptability. So, gather your ingredients, embrace the aroma, and savor every flavorful bite!

Frequently Asked Questions:

Can I make Santa Maria Pinquito Beans ahead of time?

Absolutely! In fact, the flavors often meld and deepen beautifully when made a day in advance. Simply reheat gently on the stovetop or in the microwave before serving.

What are some other serving suggestions for Santa Maria Pinquito Beans?

Beyond the traditional accompaniments, try serving these Santa Maria Pinquito Beans with cornbread, a side salad, grilled sausages, or even as a base for a vegetarian chili. They are also fantastic alongside barbecue meats like ribs or pulled beef.

How can I vary this Santa Maria Pinquito Beans recipe?

Feel free to experiment! For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when sautéing the aromatics. You can also incorporate other vegetables like diced carrots or celery for added texture and flavor. Some people enjoy stirring in a bit of smoked paprika for an extra layer of depth.