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.

Santa Maria Pinquito Beans Recipe

Name: Santa Maria Pinquito Beans Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: California
Ingredients: 1 pound pinquito beans, dry; 1 ham hock; 10 cups water; 1 pound bacon, chopped; 2 Anaheim chiles; 1 large white onion, chopped (plus extra for garnish); 4-5 cloves garlic, smashed and minced; 1 & 1/2 teaspoons kosher salt; 1/2 to 1 teaspoon ancho chile powder; 1 teaspoon brown sugar; 1 teaspoon dry mustard; 1 teaspoon paprika; 1 (15-oz) can tomato sauce; 1 cup water; 3 tablespoons Worcestershire sauce; Sour cream; Chopped white onion

Description

Santa Maria Pinquito Beans are a classic side dish from California’s Central Coast, bringing together tender pinquito beans, smoky bacon, roasted Anaheim chiles, and flavorful spices simmered in a rich, savory sauce. This hearty, protein-packed recipe is perfect alongside grilled meats or as a robust meal on its own. Enjoy authentic Santa Maria-style flavor with every spoonful!

Ingredients

Units Scale

For the Beans

1 pound pinquito beans, dry
1 ham hock
10 cups water

For the Sauce

1 pound bacon, chopped
2 Anaheim chiles
1 large white onion, chopped (plus extra for garnish)
4–5 cloves garlic, smashed and minced
1 & 1/2 teaspoons kosher salt
1/2 to 1 teaspoon ancho chile powder
1 teaspoon brown sugar
1 teaspoon dry mustard
1 teaspoon paprika
1 (15-oz) can tomato sauce
1 cup water
3 tablespoons Worcestershire sauce

For Garnish

Sour cream
Chopped white onion

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Instructions

Cook the Beans: Rinse the dry pinquito beans under water and pick out any stones or debris. Add the beans, ham hock, and 10 cups of water to a large stock pot, ensuring the water covers the beans by at least a couple of inches. Cover and bring to a rolling boil over high heat, then reduce to a simmer (about medium-low). Simmer the beans for 2-3 hours, checking the water level occasionally and adding more hot water as needed to keep the beans submerged by at least an inch. The beans are done when tender but still holding their shape.
Roast the Anaheim Chiles: Place the Anaheim chiles on a foil-lined baking sheet. Broil on high with the rack close to the flame, turning every 1-2 minutes until the skins are evenly charred (7-10 minutes total). Immediately seal the roasted chiles in a ziplock bag, bowl with plastic wrap, or cover with a bowl for 20 minutes to steam. Once cooled, peel off the skins, discard stems, seeds, and membranes, then chop the flesh into ½-inch pieces.
Make the Sauce: In a 12-inch high-sided skillet on medium-high heat, cook chopped bacon until crispy (about 8-10 minutes), then drain most grease, leaving about 1 tablespoon in the pan. Add chopped white onion and sauté for 5 minutes. Add the roasted Anaheim chiles and minced garlic and cook for 2 more minutes until fragrant. Stir in kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika, and cook for another 2 minutes, toasting the spices.
Simmer the Sauce: Add tomato sauce, 1 cup of water, and Worcestershire sauce to the pan. Bring to a boil, then lower heat and simmer gently for 30 minutes, stirring occasionally, until slightly thickened. If the beans aren’t ready, you can pause the sauce here and resume once they’re tender.
Combine Beans and Sauce: When the beans are tender, drain them and reserve the cooking liquid. Remove ham hock, chop any remaining meat, and add it to the sauce. Stir the cooked beans into the sauce, then slowly add some of the reserved bean liquid until the mixture reaches your desired consistency.
Simmer and Serve: Let the beans simmer in the sauce for a few minutes on medium heat, allowing flavors to meld. Serve hot, garnished with sour cream and chopped white onion if desired. These beans are especially delicious served alongside grilled steaks or tri tip.

Notes

If you can’t find pinquito beans, substitute with pink, pinto, or small red beans.
Keep an eye on water levels during simmering to prevent burning or undercooking.
The bean cooking liquid adds flavor and creaminess – add gradually to achieve your preferred texture.
Roasting and steaming the chiles makes peeling easier and adds smoky flavor.
Leftovers taste even better the next day and can be refrigerated up to 4 days or frozen for longer storage.
Bacon grease can be saved for other recipes, such as pancakes or sautéed vegetables.

Nutrition

Serving Size: 1/8 of recipe
Calories: 350
Sugar: 6g
Sodium: 1050mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 18g
Cholesterol: 38mg