If you have never experienced the magic of the Santa Maria Pinquito Beans Recipe, you are in for an absolute treat that will warm your heart and your taste buds. This dish is a classic showcase of California’s Central Coast flavors, melding tender pinquito beans with smoky bacon, hearty ham hock, and beautifully roasted Anaheim chiles for a perfectly balanced, comforting meal. Whether you are preparing it for a family barbecue or a cozy weeknight dinner, the rich textures and bold, savory layers in this recipe promise satisfaction in every bite. Trust me, once you try these beans, they will quickly become your go-to comfort food and a highlight on your table.
Ingredients You’ll Need
One of the best things about the Santa Maria Pinquito Beans Recipe is how straightforward the ingredients are, yet each one plays a vital role in creating the final depth of flavor, texture, and color. From the humble dry pinquito beans to the smoky bacon and aromatic spices, every element works in harmony to make this dish unforgettable.
- Pinquito beans (1 pound): These tiny, delicate beans are the star of the show, bringing creaminess without falling apart.
- Ham hock (1 piece): Adds a deep, smoky undertone and richness to the broth as it simmers.
- Water (10 cups + 1 cup): The cooking medium to soften the beans and create the perfect sauce.
- Bacon (1 pound, chopped): Crispy bacon bits add irresistible smoky flavor and a bit of crunch.
- Anaheim chiles (2): Roasted to bring a smoky, slightly sweet heat to the beans.
- White onion (1 large, chopped): Offers sweetness and depth once sautéed with the bacon.
- Garlic (4-5 cloves, smashed and minced): Infuses the dish with a fragrant, savory kick.
- Kosher salt (1 ½ teaspoons): Enhances all the other flavors perfectly without overpowering.
- Ancho chile powder (½ to 1 teaspoon): Adds warm smoky complexity and a subtle touch of heat.
- Brown sugar (1 teaspoon): Balances the savory elements with a hint of sweetness.
- Dry mustard (1 teaspoon): Brings a gentle tang and depth to the spice mix.
- Paprika (1 teaspoon): Provides a mild earthiness and rich red color.
- Tomato sauce (1 can, 15-ounce): Gives the sauce body and a subtle tomato tang that ties everything together.
- Worcestershire sauce (3 tablespoons): Adds umami and a savory bite that elevates the overall flavor.
- Sour cream (to garnish): A cool, creamy contrast to the warm beans when served.
- White onion (chopped, to garnish): Fresh onion adds crunch and brightness on top.
How to Make Santa Maria Pinquito Beans Recipe
Step 1: Cook the Beans
Start by rinsing your pinquito beans thoroughly, removing any stones or debris. Then, toss the beans into a large stockpot with your ham hock and around 10 cups of water – just enough to keep everything submerged by a couple of inches. Bring this to a rolling boil first and then lower the heat to a gentle simmer with slow bubbles in the center of the pot. The key here is patience; let the beans cook for 2 to 3 hours, occasionally topping up with hot water if needed. You’ll want the beans tender yet firm – perfectly cooked to hold together without any chalkiness.
Step 2: Roast the Anaheim Chiles
While the beans simmer, it’s time to roast those Anaheim chiles to deepen their flavor. Set your oven rack high and turn on the broiler to high. Place the chiles on a foil-lined baking sheet directly under the flame and watch carefully as their skins blacken and blister over about 7 to 10 minutes, turning frequently – you don’t want any flare-ups here! Once all sides are charred, transfer the chiles to a sealed container or plastic bag for steaming, which makes the skins easy to peel off. After 20 minutes steam time, remove the skin, stems, seeds, and membranes, then chop the roasted flesh into half-inch pieces to get ready for the sauce.
Step 3: Make the Bacon and Vegetable Base
Chop your bacon into bite-sized pieces and crisp it up in a 12-inch skillet over medium-high heat until golden and crunchy, about 8 to 10 minutes. Drain most of the grease, leaving a tablespoon behind for flavor. Add the chopped white onion to the same pan and sauté for 5 minutes until softened, then stir in your roasted Anaheim chiles and the smashed minced garlic. This sizzling combo acts as the aromatic foundation of your sauce, layering smoky, sweet, and savory notes.
Step 4: Spice Things Up
Sprinkle in the kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika. Cook for a couple of minutes until the garlic is fragrant and the spices toast lightly in the bacon fat. This step releases the essential oils in the spices and brings a toasty warmth that will infuse the beans deeply.
Step 5: Build the Sauce
Add the tomato sauce, one cup of water, and Worcestershire sauce to your skillet. Bring everything to a boil, then lower the heat to a simmer with slow bubbles. Let this sauce reduce and thicken for about 30 minutes. If your beans aren’t quite tender yet, you can pause the sauce simmer so they finish cooking properly without burning.
Step 6: Combine Beans and Sauce
Once your pinquito beans are tender, carefully drain them—but don’t toss that precious bean juice! Remove the ham hock and chop off any remaining meat, returning it into the sauce. Toss the cooked beans into the sauce and warm everything through over medium heat. Gradually add the reserved bean liquid until you reach your preferred consistency. The extra bean juice boosts flavor and keeps your beans rich, but be gentle—avoid watering down that incredible sauce.
Step 7: Final Simmer and Serve
Let the beans simmer together with the sauce for a few minutes to soak up all those custom flavors. Then, you’re ready to enjoy the fruits of your labor – delicious Santa Maria Pinquito Beans at their absolute best.
How to Serve Santa Maria Pinquito Beans Recipe
Garnishes
Simple garnishes make a big difference here. A dollop of cool, creamy sour cream adds a lovely contrast to the smoky, spicy beans, while a sprinkle of fresh, raw chopped white onion brings a burst of crispness and brightness to balance the richness. You really can’t go wrong with these classic toppings.
Side Dishes
Santa Maria Pinquito Beans are famously paired with juicy grilled tri tip, which perfectly complements their smoky, savory profile. Roasted vegetables, crusty bread, or even a simple green salad are wonderful companions if you want to keep your meal balanced and vibrant.
Creative Ways to Present
For a fun twist, serve the beans over creamy polenta or alongside fluffy Mexican rice to turn this comfort dish into a more substantial feast. You can also use the beans as a hearty filling in burritos or tacos, garnished with avocado and fresh cilantro for a fresh, exciting spin.
Make Ahead and Storage
Storing Leftovers
Leftover Santa Maria Pinquito Beans keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen if you let them rest overnight. Just give them a good stir before reheating.
Freezing
This recipe freezes wonderfully. Portion the beans into freezer-safe containers or bags, leaving a bit of headspace, and store for up to 3 months. To thaw, simply move them to the fridge overnight.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if the beans have thickened too much. You can also microwave in short bursts, stirring in between to ensure even heating.
FAQs
Can I use canned pinquito beans instead of dry beans?
While canned pinquito beans can save time, they won’t develop the same depth of flavor or texture as cooking dry beans from scratch. If you’re in a hurry, canned beans can work in a pinch, but I highly recommend the traditional method for authentic results.
Are Anaheim chiles very spicy?
Anaheim chiles are on the mild side with a gentle kick, making them perfect for this recipe as they add smoky, slightly sweet heat without overwhelming the dish.
Can I make this recipe vegetarian?
Absolutely! Simply omit the ham hock and bacon, and add smoked paprika or liquid smoke to keep that signature smoky flavor. Swap Worcestershire sauce with a vegetarian alternative for a fully meatless version.
What is the difference between pinquito beans and other beans?
Pinquito beans are small, pinkish beans native to California’s Central Coast. They have a creamy texture and delicate flavor that’s unique compared to larger beans like pinto or kidney beans, which makes them ideal for slow-simmered dishes like this.
Can I make the Santa Maria Pinquito Beans Recipe in a slow cooker?
Yes! You can soak the beans, then add all ingredients (except delicate garnishes) to a slow cooker and cook on low for 6 to 8 hours. Just roast the Anaheim chiles separately as directed to preserve their flavor.
Final Thoughts
I can’t recommend the Santa Maria Pinquito Beans Recipe enough for its homey flavors, satisfying textures, and rich cultural history. It’s one of those dishes that makes you feel comforted and well-fed with every bite. So why not gather your ingredients, invite some friends or family, and enjoy a soulful meal that will have everyone asking for seconds? Your taste buds will thank you!
Print
Santa Maria Pinquito Beans Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Santa Maria Style
Description
This Santa Maria Pinquito Beans recipe is a classic hearty dish featuring tender pinquito beans simmered with smoky ham hock, crispy bacon, and roasted Anaheim chiles. The beans are cooked low and slow to perfection and then combined with a rich, flavorful tomato and spice sauce that’s simmered until thick and fragrant. Garnish with sour cream and fresh onions for a comforting side or main dish that pairs beautifully with grilled meats like tri-tip.
Ingredients
Beans and Broth
- 1 pound pinquito beans (dry)
- 1 ham hock
- 10 cups water (for cooking beans)
- 1 cup water (for sauce)
Sauce
- 1 pound bacon, chopped
- 2 Anaheim chiles
- 1 large white onion, chopped (plus extra for garnish)
- 4–5 cloves garlic, smashed and minced (about 2 tablespoons)
- 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
- 3 tablespoons Worcestershire sauce
Garnish
- Sour cream
- Chopped raw white onion
Instructions
- Cook the beans. Rinse the pinquito beans thoroughly and pick out any debris. In a large stock pot, add the beans, ham hock, and 10 cups of water, ensuring the beans are submerged by a couple inches. Bring to a rolling boil over high heat, then reduce to a medium-low simmer. Maintain a slow bubble and cook for 2-3 hours, checking water levels frequently and adding hot water as needed to keep beans covered. Beans should be tender but still hold their shape without being chalky.
- Roast the Anaheim chiles. Place the chiles on a foil-lined baking sheet and set the oven rack near the top. Broil on high, turning every minute to blacken all sides, about 7-10 minutes total. Immediately place the chiles in a sealed container or bag to steam for 20 minutes, which loosens the skin. Peel off the charred skin, discard the stems, seeds, and membranes, then chop the roasted flesh into half-inch pieces.
- Cook the bacon. In a large, high-sided 12-inch skillet over medium-high heat, cook the chopped bacon until crispy, about 8-10 minutes. Drain most grease, leaving about 1 tablespoon in the pan for flavor.
- Sauté onions and garlic. Add the chopped white onion to the bacon fat and cook over medium heat for 5 minutes until softened. Stir in the roasted Anaheim chiles and minced garlic, cooking for another minute.
- Add spices. Stir in 1 1/2 teaspoons kosher salt, 1/2 to 1 teaspoon ancho chile powder, 1 teaspoon brown sugar, 1 teaspoon dry mustard, and 1 teaspoon paprika. Cook for 2 minutes until fragrant and spices are toasted.
- Make the sauce. Pour in the tomato sauce, 1 cup water, and Worcestershire sauce. Bring to a boil over medium-high heat, then reduce to a simmer over medium-low heat. Let simmer, uncovered, for about 30 minutes until sauce thickens slightly. If beans need more cooking, you can pause simmering the sauce.
- Prepare the ham hock meat. Remove the ham hock from the beans, chop any remaining meat, and add it to the sauce to incorporate its smoky flavor.
- Combine beans and sauce. Drain the cooked beans, reserving the cooking liquid. Add the beans to the sauce and return heat to medium. Gradually add reserved bean cooking liquid until desired consistency is reached, being careful not to dilute the flavors.
- Simmer and serve. Let the beans simmer together in the sauce for a few minutes to meld flavors. Serve garnished with sour cream and chopped raw white onion. These beans pair excellently with grilled tri-tip steak for a classic Santa Maria meal.
Notes
- Keep an eye on water levels while simmering beans to prevent scorching and ensure even cooking.
- Do not discard the reserved bean cooking liquid; it adds great flavor and texture when adjusting sauce consistency.
- Broiling chiles requires attention—stay nearby and turn frequently to avoid burning.
- Bacon grease adds flavor to the sauce but save extra for other recipes like pancakes.
- Garnishes like sour cream and raw onion add contrast and brightness.
- Pair with grilled tri-tip for a traditional Santa Maria style meal experience.
