Santa Maria Style Pinquito Beans
Savor a taste of California's Central Coast with this authentic Santa Maria Style Pinquito Beans recipe, a hearty and flavorful side dish that’s a must-have alongside Santa Maria-style tri-tip barbecue. Featuring the region’s prized pinquito beans, this dish combines smoky bacon, tender onions, tangy tomato sauce, and a touch of sweetness from brown sugar, balanced by a splash of apple cider vinegar for a delightful tang. Slow-simmered with aromatic spices like cumin, oregano, and bay leaf, these beans develop a rich, savory depth that will make your taste buds dance. Perfectly tender and satisfying, this crowd-pleasing dish is ideal for summer barbecues or cozy family dinners. Garnish with crispy crumbled bacon and let the bold flavors elevate your next feast!
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Recipe Information
Ingredients
- 1 pound dried pinquito beans
- 8 cups water
- 4 slices bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 2 cups chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 bay leaf
Instructions
Rinse the dried pinquito beans under cold water and pick out any debris or discolored beans.
Place the beans in a large pot and cover them with the 8 cups of water. Bring the pot to a boil, then reduce the heat to a simmer. Cook the beans for about 60 minutes or until they are tender but not mushy. Drain and set aside.
In a large, heavy-bottomed pot or Dutch oven, cook the bacon slices over medium heat until they are crispy. Remove the bacon, crumble, and set aside, leaving the rendered fat in the pot.
Add the diced yellow onion to the pot and sauté in the bacon fat for 5-7 minutes, or until it becomes soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato sauce, chicken broth, brown sugar, apple cider vinegar, ground cumin, black pepper, dried oregano, kosher salt, and bay leaf.
Add the cooked pinquito beans to the pot, stirring to combine all the ingredients.
Reduce the heat to low, cover the pot, and simmer gently for 60-90 minutes, stirring occasionally to prevent sticking. Add water or chicken broth if the beans become too dry.
Taste and adjust seasoning as needed. Remove and discard the bay leaf.
Serve the beans warm, topped with the crumbled bacon. They pair perfectly with Santa Maria-style barbecue!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 329.9 g | 120% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 37.9 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 651 mg | 50% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 7247 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
