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
Scale
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.
