Santa Maria Pinquito Beans
Santa Maria Pinquito beans enriched with bacon, seasonings, and a smoky flavor are a classic side-dish to the Santa Maria tri tip! These small pink beans--native to California--are the beans used in a classic Santa Maria style recipe. While these delicious beans can be finicky and time consuming to make, we promise they’re well worth the effort.
Ingredients
- 1 lb pinquito beans
- 2 slices bacon
- 1/2 diced white onion
- 1 tbsp diced mild green chiles
- 3/4 cup tomato puree
- 1/2 cup water
- 1 tsp chili powder
- 1 chopped garlic clove
- 1 tsp salt
- 1 pinch finely ground pepper
Instructions
- Spread 1 lb pinquito beans across the counter to remove any dirt or rocks.
- Place the beans in a large container and fill the container with water until there is double the amount of water compared to the beans. For example, if you have 3 inches of beans, you need 6 inches of water. Let beans stand for 8 hours overnight, then drain.
- Place the beans in a stock pot with enough cold water to cover them. Bring to a simmer and cook until tender, about 2 hours.
- While the beans are simmering, sauté 2 slices bacon slowly in a saucepan until cooked but not crispy. Add to beans.
- Cook the 1 tbsp diced mild green chiles and 1/2 diced white onion in the bacon fat until lightly browned.
- Stir 1 chopped garlic clovein with the chili peppers and onions and cook for 1 minute. Add 3/4 cup tomato puree, 1/2 cup water, 1 tsp chili powder, 1 tsp salt and 1 pinch finely ground pepper. Bring the sauce to a simmer, reduce heat to low and cook for about 30 minutes.
- Drain all but one cup of cooking liquid from the beans, stir in sauce and bring to a simmer.
- Reduce heat to low and cook, stirring occasionally, for 30 minutes or until the mixture is thick.
