Description
Santa maria pinquito beans bring California’s central coast flavor to your kitchen, showcasing a hearty legume steeped in regional culinary tradition. Savory and rich, this authentic side dish connects regional Mexican and American southwestern cooking traditions with simple, delicious ingredients you’ll crave.
Ingredients
Scale
Main Proteins:
- 1 pound pinquito beans, dry
- 1 ham hock
- 1 pound bacon, chopped
Vegetables and Aromatics:
- 2 Anaheim chiles
- 1 large white onion, chopped
- 4–5 cloves garlic, minced
- White onion, chopped (for garnish)
Seasonings and Liquid Ingredients:
- 1.5 teaspoons kosher salt
- 0.5–1 teaspoon ancho chile powder
- 1 teaspoon brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 15 ounces tomato sauce
- 1 cup water
- 10 cups water
- 3 tablespoons Worcestershire sauce
- Sour cream (for garnish)
Instructions
- Thoroughly rinse dried beans and place in a large pot with ham hock and water, creating a robust base for the classic BBQ side dish.
- Arrange Anaheim chiles under the broiler, rotating until skin becomes completely charred and blistered.
- Transfer roasted chiles to a sealed container, allowing them to steam for 20 minutes, which will facilitate easy skin removal.
- Carefully peel and chop the steamed chiles, preserving their smoky essence.
- In a skillet, render chopped bacon over medium heat until achieving a perfect crisp texture, then drain excess grease while reserving 1 tablespoon for additional flavor.
- Using the reserved bacon fat, sauté diced onions until translucent, then incorporate roasted chiles, minced garlic, and selected spices to develop a rich aromatic base.
- Pour in tomato sauce, water, and Worcestershire sauce, allowing the mixture to simmer and meld flavors for approximately 30 minutes.
- Gently fold cooked beans and ham into the prepared sauce, adjusting consistency with reserved bean liquid until reaching desired thickness.
- Serve hot, garnishing with crisp bacon pieces for an extra layer of savory crunch.
Notes
- Enhance bean tenderness by soaking dried beans overnight before cooking, reducing overall cooking time and improving digestibility.
- Customize heat levels by adjusting chile pepper quantities or using milder varieties like poblano for sensitive palates.
- Create a vegetarian version by substituting ham hock with smoked paprika or liquid smoke for deep, rich flavor without meat.
- Optimize texture by slightly undercooking beans during initial simmering, allowing them to finish absorbing sauce flavors during final combination step.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Dinner, Side Dish, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 30 mg