Name: Santa Maria Pinquito Beans-Savory Beef Slow Cooker Recipe
Prep time: 8 h
Cook time: 3 h
Total time: 11 h
Yield: 6-8 servings
Ingredients: 1 pound dry Santa Maria Pinquito Beans; 1 beef ham hock; 10 cups water (for soaking and initial cooking); 1 pound beef bacon, chopped; 2 Anaheim chiles, seeded and diced; 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 are a culinary cornerstone of California’s Central Coast, a dish steeped in tradition and bursting with authentic flavor. For generations, these small, pinkish-tan beans have been the star of countless barbecues, family gatherings, and casual weeknight meals, beloved for their incredibly creamy texture and subtly sweet, nutty taste. What truly sets Santa Maria Pinquito Beans apart is their ability to absorb the rich, smoky flavors of slow-cooked meats and aromatic spices, transforming them into something truly magical. Imagin extracte tender, fall-off-the-bone tri-tip or a savory beef roast, all perfectly complemented by a generous helping of these perfectly cooked, unbelievably satisfying beans. It’s a taste of sunshine and tradition, a simple yet profound comfort food that never fails to delight.

Ingredients:

1 pound dry Santa Maria Pinquito Beans
1 beef beef ham hock
10 cups water (for soaking and initial cooking)
1 pound beef beef bacon, chopped
2 Anaheim chiles, seeded and diced
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 (for the sauce)
3 tablespoons Worcestershire sauce

Preparing the Santa Maria Pinquito Beans

The journey to incredible Santa Maria Pinquito Beans begin extracts with proper preparation. Start by thoroughly rinsing your dry pinquito beans under cool running water. As you rinse, pick through them and remove any small stones, debris, or discolored beans that might have been missed durigin extractpackaging. This is a crucial step for ensuring a pleasant eating experience. Once rinsed and sorted, place the beans in a large bowl and cover them with ample cool water – about two inches above the bean line. Let them soak for at least 8 hours, or preferably overnight. This soaking process rehydrates the beans, reducing their cooking time and making them more digestible. After soaking, drain the beans completely and rinse them again.

Cooking the Beans

Now, it’s time to get these delicious Santa Maria Pinquito Beans cooking! In a large, heavy-bottomed pot or Dutch oven, combine the drained and rinsed pinquito beans with 10 cups of fresh water and the beef hamf ham beef hamk. The ham hock will impart a wonderful depth of flavor and a subtle smokiness to the beans as they cook. Bring this mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently. You’ll want to cook the beans for about 1.5 to 2 hours, or until they are tender but not mushy. Stir them occasionally to prevent sticking. During this simmering phase, keep an eye on the liquid level; if it seems to be getting low, you can add a little more hot water to keep the beans submerged.

Building the Flavor Base

While the Santa Maria Pinquito Beans are simmering away, you can start building the robust flavor base that will elevate them to culinary greatness. In a separate skillet, cook the chopped beef baconbacon over medium heat until it’s crispy and rendered. This process will take about 8-10 minutes.beef bacon the bacon is nice and crispy, remove it from the skillet with a slotted spoon and set it aside on a paper towel-lined plate to drain. Leave about 2 tablespoons obeef bacon rendered bacon fat in the skillet. If you have more than that, carefully pour off the excessbeef baconthis flavorful bacon fat, add the chopped white onion and the diced Anaheim chiles. Sauté them over medium heat, stirring occasionally, until the onion is softened and translucent, which should take about 5-7 minutes.

Infusing the Aromatics and Spices

Once the onions and chiles have softened, it’s time to add the minced garlic to the skillet. Cook the garlic for just about 1 minute more, stirring constantly, until it’s fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor. Now, it’s time to introduce the spices that will give our Santa Maria Pinquito Beans their signature character. Stir in ½ teaspoon of kosher salt, the ancho chile powder, brown sugar, dry mustard, and paprika. Cook for another minute, stirring well to toast the spices and release their aromas. This toasting step intensifies the flavor of the spices.

Combining and Simmering to Perfection

With all the flavor components ready, it’s time to bring everything together. Carefubeef ham remove the ham hock from the pot of simmering beans. Once it’s cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat. beef hamurn the shredded ham hock meat to the pot with the beans. Now, add the sautéed onion, chile, and spice mixture from the skillet into the pot with the beans. Pour in the tomato sauce, the remaining 1 cup of water, and the Worcestershire sauce. Stir everything together thoroughly to ensure all the ingredients are well combined. Bring the entire mixture back to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least another 30-45 minutes. This extended simmer allows all the flavors to meld beautifully and the beans to absorb the rich sauce. You may need to add a little more water during this final simmering period if the beans become too dry. Taste and adjust the seasoning, adding the remaining 1 teaspoon of kosher salt if needed.

Conclusion:

And there you have it – a delightful and satisfying way to prepare Santa Maria Pinquito Beans! We’ve walked through the simple steps to create this classic California dish, infusing it with smoky flavors and aromatic spices. The result is a tender, flavorful bean that’s incredibly versatile and sure to become a favorite in your culinary repertoire. These Santa Maria Pinquito Beans are perfect served as a hearty side dish alongside grilled meats like tri-tip or steak, or even spooned over rice for a comforting meal. Don’t be afraid to experiment with this recipe! You can add a pinch of cayenne for a little heat, incorporate some diced bell peppers for extra color and texture, or even stir in a dollop of sour cream or a sprinkle of fresh cilantro before serving. We hope you enjoy making and savoring these delicious Santa Maria Pinquito Beans as much as we do. Happy cooking!

Frequently Asked Questions:

What makes Santa Maria Pinquito Beans unique?

Santa Maria Pinquito Beans are specifically grown in the Santa Maria Valley of California and are known for their small size, creamy texture, and slightly sweet, nutty flavor. They are a staple in the Santa Maria style of barbecue.

Can I use a different type of bean if I can’t find Pinquito beans?

While Pinquito beans are ideal, you can substitute them with other small, creamy beans like navy beans or even cannellini beans. The cooking time might vary slightly, so keep an eye on their tenderness.

How long can I store cooked Santa Maria Pinquito Beans?

Cooked Santa Maria Pinquito Beans can be stored in an airtight container in the refrigerator for up to 3-4 days. They also freeze beautifully for longer storage.