Description
This Santa Maria Pinquito Beans recipe delivers a soulful, slow-simmered bean dish packed with smoky, savory flavors from bacon, ham hock, and roasted Anaheim chiles. Perfect as a comforting side or a hearty main, the beans are cooked until tender and combined with a rich, spiced tomato-based sauce that melds with a touch of Worcestershire sauce for depth. Finished with fresh sour cream and chopped white onions for brightness, this classic California-style recipe pairs beautifully with grilled meats like tri tip steak.
Ingredients
Scale
Beans and Meat
- 1 pound pinquito beans, dry
- 1 ham hock
- 10 cups water (for cooking beans)
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
Garnish
- Sour cream
- Chopped white onion
Instructions
- Cook the Beans: Rinse the dry pinquito beans under cold water and remove any stones or debris. In a large stock pot, combine the beans, ham hock, and 10 cups of water ensuring the beans are covered by at least two inches. Cover and bring to a rolling boil over high heat, then reduce to a simmer over medium-low heat. Simmer uncovered for 2 to 3 hours, checking water levels occasionally and adding hot water as needed to keep beans submerged by at least one 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 oven rack positioned close to the heating element. Turn the chiles every 1 to 2 minutes until their skins are evenly charred, about 7 to 10 minutes total. Transfer the roasted chiles immediately to a sealed ziplock bag or cover tightly to steam for 20 minutes. Once cooled, peel off the skins, and discard the stems, seeds, and membranes. Chop the chile flesh into ½-inch pieces.
- Make the Sauce: Heat a 12-inch high-sided skillet over medium-high heat. Add the chopped bacon and cook until crispy, about 8 to 10 minutes. Drain excess bacon grease, leaving about 1 tablespoon in the pan. Add the chopped white onion and sauté for 5 minutes until translucent. Stir in the roasted Anaheim chiles and minced garlic and cook for an additional 2 minutes until fragrant. Add kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika, stirring and toasting the spices for 2 minutes.
- Simmer the Sauce: Pour in the tomato sauce, 1 cup of water, and Worcestershire sauce. Bring to a boil, then reduce the heat and allow the sauce to simmer gently for 30 minutes, stirring occasionally until slightly thickened. If the beans are not yet tender, you may pause here and resume the sauce once the beans are ready.
- Combine Beans and Sauce: When the beans are tender, drain them while reserving some cooking liquid. Remove the ham hock, chop any remaining meat, and add it to the sauce. Gently stir the cooked beans into the sauce, adding reserved bean liquid gradually until the mixture reaches your desired consistency.
- Simmer and Serve: Let the beans simmer in the sauce over medium heat for a few minutes to allow the flavors to meld. Serve hot, garnished with a dollop of sour cream and chopped white onion if desired. This dish pairs excellently with grilled steaks or tri tip.
Notes
- If you prefer a quicker method, soak the beans overnight to reduce cooking time.
- Adjust the ancho chile powder according to heat preference—start with ½ teaspoon for mild and up to 1 teaspoon for moderate spiciness.
- Reserve some bean cooking liquid to control the final sauce consistency; add gradually to avoid thinning too much.
- For vegetarian adaptation, omit bacon and ham hock and add smoked paprika for depth.
- Serving suggestion: This recipe complements grilled meats, especially tri tip, making it a classic Santa Maria Valley pairing.
