Name: Santa Maria Pinquito Beans - Smoky Beef Flavor
Prep time: 10 min
Cook time: 3 h
Total time: 8 h 50 min
Yield: 6-8 servings
Ingredients: 1 pound Santa Maria Pinquito beans, dry; 1 beef shank; 10 cups water; 1 pound bacon, chopped; 2 Anaheim chiles; 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 (non-alcoholic)

Santa Maria Pinquito Beans are more than just a side dish; they are a culinary icon, a testament to the simple yet profound flavors of California’s Central Coast. If you’ve ever experienced a true Santa Maria-style barbecue, you know the unparalleled depth and comforting warmth these small, pinkish-red beans bring to the table. What makes them so beloved? It’s their inherent creaminess and mild, nutty flavor that perfectly soaks up the savory juices of slow-cooked meats, becoming a soul-satisfying star in their own right. Unlike other beans that can be mushy or bland, Santa Maria Pinquito Beans maintain a delightful texture while absorbing every bit of flavor. They are a celebration of tradition, a taste of sunshine, and a dish that instantly evokes feelings of community and good times. Get ready to discover how to recreate this legendary recipe in your own kitchen, bringing a piece of Santa Maria magic home.

Ingredients:

1 pound Santa Maria Pinquito beans, dry
1 ham hock
10 cups water
1 pound bacon, chopped
2 Anaheim chiles
1 large white onion, chopped
4-5 cloves garlic, minced
1½ teaspoons kosher salt
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

Soaking the Santa Maria Pinquito Beans

The first step to achieving perfectly cooked Santa Maria Pinquito beans is proper preparation. Start by thoroughly rinsing the dry beans under cool running water. Inspect them for any small stones or debris, picking them out as you go. For this recipe, we’ll be using the overnight soaking method, which I find yields the best texture and flavor. Place the rinsed beans in a large bowl and cover them with plenty of cool water, ensuring the water level is at least 2-3 inches above the beans, as they will expand significantly. Let them soak for at least 8 hours, or preferably overnight. After soaking, drain the beans completely and rinse them again. This soaking process helps to tenderize the beans and makes them easier to digest.

Cooking the Base Flavors

Rendering the Bacon and Sautéing Aromatics

Now, let’s build the flavor foundation for our delicious beans. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s crispy and has rendered most of its fat. This usually takes about 8-10 minutes. Once the bacon is crisp, use a slotted spoon to remove it from the pot and set it aside on a plate lined with paper towels. Don’t discard all of that flavorful bacon fat; leave about 2-3 tablespoons in the pot. Add the chopped white onion and the two Anaheim chiles (seeds and membranes removed, then finely diced) to the pot with the bacon fat. Sauté these vegetables over medium heat, stirring frequently, until the onion is translucent and softened, about 5-7 minutes. Next, add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. The aroma at this stage is already promising!

Simmering the Beans

Combining Ingredients and Slow Cooking

It’s time to bring everything together for the main event. Add the soaked and drained Santa Maria Pinquito beans to the Dutch oven with the sautéed vegetables. Place the ham hock on top of the beans and vegetables. Pour in the initial 10 cups of water, ensuring the beans and ham hock are fully submerged. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently. This slow simmering process is crucial for tenderizing the beans and infusing them with the savory flavor of the ham hock. We’ll let this simmer for about 1.5 to 2 hours, or until the beans are becoming tender. Stir occasionally to prevent sticking.

Developing the Sauce and Seasoning

Once the beans are starting to soften, it’s time to add the elements that will transform them into a rich, flavorful dish. In a separate bowl, whisk together the tomato sauce, the remaining 1 cup of water, Worcestershire sauce, ancho chile powder, brown sugar, dry mustard, and paprika. This will form our flavorful sauce. Stir this mixture into the pot with the simmering beans and ham hock. Add the 1½ teaspoons of kosher salt. If you prefer a spicier kick, you can add up to 1 teaspoon of ancho chile powder; for a milder flavor, stick to ½ teaspoon. Continue to simmer, covered, for another 30-45 minutes, or until the Santa Maria Pinquito beans are fully tender and the sauce has thickened slightly. The ham hock will have released its delicious porky essence into the beans.

Finishing Touches and Serving

As the beans reach their final tender stage, carefully remove the ham hock from the pot. Once it’s cool enough to handle, shred the meat from the bone and discard the bone and skin. Return the shredded ham hock meat to the pot and stir it back into the beans. Taste the beans and adjust the seasoning if needed. You might want to add a pinch more salt or a touch more ancho chile powder depending on your preference. The consistency should be thick and hearty. Serve the Santa Maria Pinquito beans hot, generously garnished with the reserved crispy bacon bits. These beans are wonderful as a side dish for barbecue, or as a main course served with cornbread or a simple salad. Enjoy the depth of flavor that comes from these humble, yet remarkable, beans.

Conclusion:

There you have it! A delicious and surprisingly simple way to prepare classic Santa Maria Pinquito Beans. We’ve walked through the steps together, and I hope you’re feeling inspired to bring this comforting and flavorful dish to your own table. These beans are incredibly versatile, making them a fantastic side dish for grilled meats, a hearty vegetarian main course, or even a delicious filling for burritos. Don’t be afraid to experiment and make them your own!

For serving, consider pairing these Santa Maria Pinquito Beans with a smoky barbecue brisket, some grilled tri-tip, or even a simple green salad for a lighter option. They are also wonderfully satisfying served alongside cornbread or crusty bread for dipping.

As for variations, feel free to add a pinch of smoked paprika for an extra layer of smoky depth, or a diced jalapeño for a touch of heat. If you’re not a fan of bacon, you can easily omit it or substitute with vegetarian bacon for a meat-free version. The key is the slow simmer, allowing all those wonderful flavors to meld together. So go ahead, give this recipe a try, and enjoy the simple pleasure of perfectly cooked Santa Maria Pinquito Beans. I’m confident you’ll love them!

Frequently Asked Questions:

Can I make Santa Maria Pinquito Beans ahead of time?

Absolutely! In fact, these beans often taste even better the next day as the flavors have more time to develop. Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What kind of beans are Santa Maria Pinquito Beans?

Santa Maria Pinquito Beans are a small, pinkish-tan variety of bean native to the Santa Maria Valley in California. They have a creamy texture and a mild, slightly sweet flavor, making them ideal for slow cooking and absorbing other seasonings beautifully.