Santa Maria Pinquito Beans Recipe

This authentic Santa Maria Pinquito Beans recipe delivers that perfect balance of smoky, savory goodness that will transport you straight to California’s Central Coast. These tiny pink beans simmer to perfection with bacon, roasted chiles, and a medley of spices for a dish that’s both hearty and packed with flavor. The best part? While they do take some time to cook, the active prep is minimal, making this a relatively hands-off recipe that’s worth every minute!

Ingredients You’ll Need

• Pinquito Beans: These small pink beans are traditional to Santa Maria-style barbecue and hold their shape beautifully while becoming tender. If you can’t find them, small pink beans or pinto beans make a decent substitute.
• Ham Hock: Adds incredible depth and smokiness to the beans during the cooking process. It’s the secret ingredient that makes the beans taste like they’ve been cooking all day.
• Bacon: Provides a rich, smoky foundation for the sauce. The fat rendered from cooking the bacon also adds tremendous flavor.
• Anaheim Chiles: These mild peppers add a subtle heat and authentic California flavor. Roasting them first intensifies their sweetness and adds a delicious smoky quality.
• White Onion: Adds sweetness and texture to the sauce, while also serving as a fresh garnish that brightens up the final dish.
• Garlic: Brings essential aromatic flavor that permeates the entire dish.
• Spices: The combination of ancho chile powder, brown sugar, dry mustard, and paprika creates a perfect balance of heat, sweetness, and depth.
• Tomato Sauce: Provides body, acidity, and richness to the sauce.
• Worcestershire Sauce: Adds complex umami flavors and a subtle tanginess that ties everything together.

Variations

• Vegetarian Version: Skip the ham hock and bacon, and use smoked salt and a splash of liquid smoke for that smoky flavor. Add a bit of olive oil to replace the richness from the bacon fat.
• Spicier Beans: Add a diced jalapeño with the Anaheim chiles, or increase the amount of ancho chile powder. A pinch of cayenne also works wonders.
• Pressure Cooker Method: Cut bean cooking time dramatically by using a pressure cooker. Cook the beans with the ham hock for about 35-40 minutes at high pressure with natural release.
• Slow Cooker Adaptation: After making the bacon-chile sauce on the stovetop, combine everything in a slow cooker and cook on low for 8-10 hours.

How to Make Santa Maria Pinquito Beans

Step 1: Cook the Beans

Rinse your pinquito beans thoroughly, removing any debris or stones. Place them in a large pot with the ham hock and cover with about 10 cups of water. Bring to a rolling boil, then reduce to a gentle simmer. Cook for 2-3 hours, checking occasionally to make sure the beans remain covered with water. Add hot water as needed to keep the beans submerged. They’re done when tender but still holding their shape.

Step 2: Roast the Anaheim Chiles

Line a baking sheet with foil and place your chiles on it. Broil on high, watching carefully and turning every few minutes until all sides are blackened. Immediately place in a sealed container to steam for 20 minutes. After steaming, the skins will peel off easily. Remove seeds and membranes, then chop the roasted flesh into small pieces.

Step 3: Prepare the Bacon and Aromatics

Cook the chopped bacon in a large, high-sided skillet until crisp. Remove most of the bacon grease, leaving about a tablespoon in the pan. Add the chopped onion and sauté until softened, then add your roasted chile pieces and minced garlic.

Step 4: Build the Sauce

Add the salt, ancho chile powder, brown sugar, dry mustard, and paprika to the skillet. Sauté briefly until fragrant, then pour in the tomato sauce, water, and Worcestershire sauce. Bring to a boil, then reduce to a simmer and cook for about 30 minutes until slightly thickened.

Step 5: Combine and Finish

When the beans are tender, drain them but save that precious bean cooking liquid! Remove the ham hock, chop any meat from it, and add to the sauce. Add the drained beans to the sauce and stir gently. Add reserved bean cooking liquid as needed to reach your desired consistency. Let everything simmer together for a few minutes to marry the flavors.

How to Serve

Santa Maria Pinquito Beans were made to be served alongside grilled meats, particularly tri-tip steak. Here are some perfect pairings:

Main Dishes:

Serve these beans with grilled tri-tip steak for the most authentic Santa Maria barbecue experience. They also pair beautifully with grilled chicken, pork chops, or even a hearty piece of grilled fish.

Side Dishes:

Complete your Santa Maria-style meal with garlic bread, a simple green salad with vinaigrette, and grilled vegetables like bell peppers and zucchini.

Garnishes:

A dollop of sour cream and a sprinkle of fresh chopped white onion add the perfect finishing touch, balancing the richness of the beans with a bit of cool creaminess and crisp texture.

Make Ahead and Storage

Make Ahead

These beans actually taste better the next day, making them perfect for preparing ahead. Cook them completely, let cool, and refrigerate. The flavors will deepen and meld overnight.

Storing Leftovers

Store cooled beans in an airtight container in the refrigerator for up to 5 days. They’ll continue to taste amazing, and the flavors will continue to develop.

Freezing

These beans freeze beautifully! Portion them into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Leave some headspace in containers as the beans will expand slightly when frozen.

Reheating

Thaw frozen beans overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to reach your desired consistency. Stir occasionally to prevent sticking.

FAQs

Can I use a different type of bean if I can’t find pinquito beans?
While pinquito beans are traditional for Santa Maria-style beans, you can substitute small pink beans or pinto beans if necessary. The cooking time might vary slightly, so check for tenderness as you go. The flavor profile will be similar, though purists will notice the difference in texture and subtle taste differences.

Do I really need to use a ham hock? Can I substitute something else?
The ham hock adds authentic smoky flavor and richness that’s hard to replicate. If unavailable, you could substitute a smoked turkey leg or even a couple strips of thick-cut smoked bacon. For a deeper flavor without the ham hock, consider adding a teaspoon of liquid smoke to your beans during cooking.

Can I make these beans vegetarian?
Absolutely! Omit the ham hock and bacon, and sauté the vegetables in olive oil instead. To replace the smoky flavor, add a teaspoon of liquid smoke and use smoked paprika rather than regular paprika. You might also want to add a bit more salt and perhaps a dash of soy sauce or tamari for umami flavor.

My beans have been cooking for hours but are still firm. What’s happening?
This can happen if your beans are old (dried beans don’t have an indefinite shelf life), if you’re cooking at high altitude, or if you added salt too early in the cooking process. For stubborn beans, you can try adding a pinch of baking soda to the cooking water, which helps soften them. Just be careful not to add too much, as it can affect the flavor.

Final Thoughts

These Santa Maria Pinquito Beans are more than just a side dish—they’re a taste of California heritage that transforms any meal into something special. The combination of tender beans, smoky bacon, and that rich, complex sauce creates something truly magical that will have your family and friends begging for your secret recipe. Whether you’re hosting a backyard barbecue or just want to elevate your weeknight dinner, these beans deliver big flavor with minimal fuss. Give them a try and discover why they’ve been a staple of California barbecue for generations!

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