Description
This Santa Maria Pinquito Beans recipe is a hearty and flavorful classic dish featuring tender pinquito beans simmered with smoky ham hock, crispy bacon, roasted Anaheim chiles, and a rich, spiced tomato sauce. Perfect as a comforting side or main, these beans pair exceptionally well with grilled meats, especially tri-tip steak, showcasing authentic Santa Maria flavors.
Ingredients
Scale
Beans and Meat
- 1 pound pinquito beans, dry
- 1 ham hock
- 10 cups water
- 1 pound bacon, chopped
Vegetables and Aromatics
- 2 Anaheim chiles
- 1 large white onion, chopped (plus extra for garnish)
- 4-5 cloves garlic, smashed and minced
Spices and Seasonings
- 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
Other Ingredients
- 1 (15-oz) can tomato sauce
- 1 cup water
- 3 tablespoons Worcestershire sauce
- Sour cream (for garnish)
- Chopped white onion (for garnish)
Instructions
- Cook the Beans: Rinse the dry pinquito beans under running water, removing any stones or debris. In a large stockpot, combine the rinsed beans, ham hock, and 10 cups of water, ensuring the beans are submerged by at least two inches. Cover and bring to a rolling boil over high heat, then reduce heat to a medium-low simmer. Cook uncovered for 2-3 hours, checking occasionally and adding hot water as needed to keep the beans submerged. The beans should be tender but still hold their shape when done.
- Roast the Anaheim Chiles: Place the Anaheim chiles on a foil-lined baking sheet and broil on high with the oven rack close to the flame. Turn the chiles every 1-2 minutes until the skins are evenly charred, about 7-10 minutes total. Immediately transfer the chiles to a sealed environment like a ziplock bag or covered bowl to steam for 20 minutes. Once steamed and cooled, peel off the skins, discard the stems, seeds, and membranes, then chop the chile flesh into ½-inch pieces.
- Make the Sauce: Heat a 12-inch high-sided skillet over medium-high heat and cook the chopped bacon until crispy, about 8-10 minutes. Drain off most of the grease, leaving about 1 tablespoon in the pan. Add the chopped white onion and sauté for 5 minutes until softened. Add the roasted Anaheim chiles and minced garlic, cooking for an additional 2 minutes until fragrant. Stir in kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika, and cook for 2 more minutes to toast the spices.
- Simmer the Sauce: Pour in the tomato sauce, 1 cup water, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat and let it simmer gently for 30 minutes, stirring occasionally until the sauce thickens slightly. If the beans are not ready yet, you can pause preparation here.
- Combine Beans and Sauce: When the beans are tender, remove the ham hock from the pot. Drain the beans, reserving some of the cooking liquid. Chop any meat from the ham hock and add it to the sauce. Add the cooked beans into the skillet with the sauce, stirring well. Slowly add reserved bean liquid to the mixture until you achieve your desired consistency.
- Simmer and Serve: Let the beans simmer together with the sauce over medium heat for a few minutes to meld the flavors. Serve the beans hot, garnished with sour cream and additional chopped white onion if desired. These beans are especially delicious served alongside grilled steaks or tri-tip.
Notes
- Pinquito beans can sometimes be substituted with small pink beans if unavailable, but the authentic flavor is best with pinquito beans.
- Roasting and steaming the Anaheim chiles enhances their flavor and softens their texture, essential for the sauce.
- You can make the sauce ahead and combine with beans just before serving to manage timing.
- Adjust the spice level by varying the amount of ancho chile powder according to your taste.
- Serve with grilled tri-tip or other grilled meats for a classic Santa Maria-style meal.
