If you have a soft spot for dishes that simmer with deep flavor and a touch of smoky comfort, then you are going to absolutely love this Santa Maria Pinquito Beans Recipe. It’s a classic recipe that showcases little pinquito beans cooked with savory ham hock, smoky bacon, and vibrant Anaheim chiles to create a rich, hearty, and unforgettable dish. This recipe captures the essence of traditional Santa Maria Valley cooking and brings it right into your kitchen with every satisfying bite.
Ingredients You’ll Need
The magic of this Santa Maria Pinquito Beans Recipe lies in its simple yet soul-satisfying ingredients. Each one plays a crucial role: from the earthy pinquito beans that form the base, to the smoky ham hock and bacon adding depth, and the roasted Anaheim chiles delivering subtle heat and brightness.
- 1 pound pinquito beans, dry: These small pink beans are tender with a mild, nutty flavor that’s perfect for soaking up spices.
- 1 ham hock: Imparts rich, smoky, meaty flavor that makes the beans irresistibly savory.
- 10 cups water: To cook and soften the beans properly, ensuring they remain tender.
- 1 pound bacon, chopped: Adds a crispy, smoky punch and depth to the sauce.
- 2 Anaheim chiles: Roasted to add a hint of smokiness and gentle heat.
- 1 large white onion, chopped (plus extra for garnish): For sweetness and texture contrast.
- 4-5 cloves garlic, smashed and minced: Brings warmth and aromatic undertones.
- 1 & 1/2 teaspoons kosher salt: Balances all flavors perfectly.
- 1/2 to 1 teaspoon ancho chile powder: Adds a mild, smoky chili flavor.
- 1 teaspoon brown sugar: Introduces a subtle sweetness to balance savory notes.
- 1 teaspoon dry mustard: Provides a gentle tangy sharpness.
- 1 teaspoon paprika: Offers color and mild smokiness.
- 1 (15-oz) can tomato sauce: Adds richness and a touch of acidity.
- 1 cup water: To thin the sauce to the perfect consistency.
- 3 tablespoons Worcestershire sauce: Brings umami depth and complexity.
- Sour cream: For serving, adding creaminess and a cool contrast.
- Chopped white onion: For garnishing, adding crunch and freshness.
How to Make Santa Maria Pinquito Beans Recipe
Step 1: Cook the Beans
Start by rinsing your dry pinquito beans carefully to remove any unwanted stones or little bits of debris. In a large stockpot, combine the rinsed beans with the ham hock and 10 cups of water, ensuring the beans are fully submerged by a couple of inches. Bring this mixture to a rolling boil over high heat. Once boiling, reduce to a gentle simmer and let it cook for 2 to 3 hours. Keep an eye on the water level, topping up with hot water if needed, so the beans stay covered and soften evenly. You’ll know the beans are ready when they’re tender but still hold their shape nicely.
Step 2: Roast the Anaheim Chiles
While the beans are cooking, preheat your broiler and set your rack close to the heat source. Place the Anaheim chiles on a foil-lined baking sheet and broil, turning every 1 to 2 minutes until their skins are beautifully charred all around, about 7 to 10 minutes total. Immediately seal the chiles in a zip-top bag or cover them to steam for about 20 minutes—this step makes peeling the skins a breeze. After steaming, peel away the charred skin, discard the stems, seeds, and membranes, then roughly chop the flesh into half-inch pieces. These roasted chiles are going to add such a lovely smoky touch!
Step 3: Make the Sauce
In a large skillet with high sides, cook the chopped bacon over medium-high heat until it’s crisp and golden, which should take about 8 to 10 minutes. Remove most of the bacon grease, leaving roughly a tablespoon in the pan to carry the flavors forward. Toss in the chopped white onion and sauté for about 5 minutes until softened and translucent. Next, add the roasted Anaheim chiles and minced garlic, cooking for an additional 2 minutes to let those wonderful aromas bloom. Stir in the kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika, letting the spices toast slightly for 2 more minutes to really deepen their flavor.
Step 4: Simmer the Sauce
Now it’s time to add the tomato sauce, 1 cup of water, and Worcestershire sauce to the skillet. Bring this mixture to a boil, then lower the heat to a gentle simmer. Let it cook for about 30 minutes, stirring occasionally, until the sauce thickens slightly and all the flavors meld beautifully. If your beans aren’t quite tender yet, you can pause here and continue the sauce later. The slow simmer really allows the rich character of the sauce to develop.
Step 5: Combine Beans and Sauce
Once the pinquito beans have reached tender perfection, drain them and reserve some of the bean cooking liquid. Remove the ham hock, chop any remaining meat, and stir it into your sauce along with the crispy bacon pieces. Gently fold the cooked beans into the sauce, then slowly add the reserved bean liquid until the texture is just right — creamy but not soupy.
Step 6: Simmer and Serve
Allow the beans and sauce mixture to simmer together for a few more minutes on medium heat so all those flavors can marry perfectly. Serve this hearty dish piping hot, topped with a dollop of cool sour cream and a sprinkle of chopped white onions for a fresh crunch. This Santa Maria Pinquito Beans Recipe shines especially bright alongside grilled steaks or classic tri-tip, making each meal one to remember.
How to Serve Santa Maria Pinquito Beans Recipe
Garnishes
The perfect garnish can elevate this Santa Maria Pinquito Beans Recipe from great to unforgettable. A generous spoonful of creamy sour cream gently balances the spicy, smoky richness of the beans. Freshly chopped white onions add a bright, crisp texture that contrasts beautifully. Feel free to add a sprinkle of fresh cilantro or a squeeze of lime if you want an extra burst of freshness.
Side Dishes
These beans make a fantastic centerpiece or companion on your plate. They pair incredibly well with grilled meats such as tri-tip, steak, or pork chops, absorbing those smoky flavors and enhancing the entire meal. Serve them alongside crunchy green salads, roasted vegetables, or warm cornbread for a classic Santa Maria-style spread that feels both satisfying and soulful.
Creative Ways to Present
Want to impress your guests or switch things up? Serve the beans in individual rustic bowls topped with crispy bacon bits and scallions for texture contrast. You can also stuff the beans into warm tortillas or use them as a flavorful base for vegetarian tostadas topped with avocado and cheese. The Santa Maria Pinquito Beans Recipe is wonderfully versatile and always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover Santa Maria Pinquito Beans are a gift you’ll want to savor! Store them in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after a day or two, making your next meal just as delightful as the first.
Freezing
If you want to keep these beans around longer, freeze them in a freezer-safe container for up to 3 months. Portion them out into single or family-sized servings for quick, hassle-free meals whenever the craving hits. Just be sure to leave a little room at the top since the beans will expand slightly when frozen.
Reheating
When it’s time to reheat, warm the beans gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of water or reserved bean liquid to loosen the sauce if it has thickened too much. Reheating slowly preserves the creamy texture and rich flavor, just like fresh from the stove.
FAQs
Can I use canned pinquito beans instead of dry?
While you could substitute canned pinquito beans, using dry beans and cooking them yourself gives a much better texture and deeper flavor, which is really key to this Santa Maria Pinquito Beans Recipe’s magic.
What’s the difference between pinquito beans and other beans?
Pinquito beans are small, pink, and tender with a slightly nutty flavor, which sets them apart from more common beans like pinto or black beans. They are a signature ingredient in Santa Maria Valley cooking and bring unique sweetness and creaminess.
Can I make this recipe vegetarian?
You can definitely adapt the recipe by skipping the ham hock and bacon, but consider adding smoked paprika or liquid smoke to keep that signature smoky flavor. Also, using vegetable broth instead of water will add more depth.
Do I have to roast Anaheim chiles?
Roasting the chiles is what gives the recipe its subtle smoky sweetness and complexity. If you skip this step, the flavor will be less rich and authentic, but the beans will still be tasty.
What should I serve with Santa Maria Pinquito Beans?
These beans are fantastic alongside grilled beef tri-tip, steak, or pork chops. They also work well with roasted veggies and fresh salads for a complete, well-rounded meal.
Final Thoughts
If you’re craving a dish that feels like a warm, comforting hug with every bite, the Santa Maria Pinquito Beans Recipe is your new go-to. It’s a fantastic way to bring the heart of California’s Santa Maria Valley into your home kitchen with minimal fuss but maximum flavor. Give this recipe a try and share it with friends and family — I promise it will become a cherished favorite before long!
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Santa Maria Pinquito Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, California Regional
Description
This Santa Maria Pinquito Beans recipe is a hearty, flavorful traditional dish featuring tender pinquito beans simmered with a 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, embodying classic California flavors.
Ingredients
Beans and Broth
- 1 pound pinquito beans, dry
- 1 ham hock
- 10 cups water
Sauce and Flavorings
- 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
To Serve
- Sour cream
- Chopped white onion
Instructions
- Cook the Beans: Rinse the dry pinquito beans under water and remove any stones or debris. In a large stockpot, combine the beans, ham hock, and 10 cups of water, ensuring the beans are submerged by several inches. Cover and bring to a rolling boil over high heat, then reduce to a medium-low simmer. Cook gently, checking occasionally and adding hot water if necessary to keep the beans covered by at least an inch. Simmer for 2-3 hours until the beans are tender but still hold their shape.
- 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 every 1-2 minutes until the skins are evenly charred, about 7-10 minutes in total. Quickly transfer the chiles to a sealed plastic bag, bowl covered with plastic wrap, or cover with a bowl to steam for 20 minutes. Once cooled, peel off the skins, discard 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, approximately 8-10 minutes. Drain most of the bacon grease, leaving about 1 tablespoon in the pan. Add the chopped white onion and sauté for 5 minutes until softened. Stir in the roasted Anaheim chiles and minced garlic and cook for another 2 minutes until fragrant. Add kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika; cook for an additional 2 minutes to toast the spices.
- Simmer the Sauce: Pour in the tomato sauce, 1 cup of water, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until the sauce slightly thickens. If the beans are not finished cooking, pause here and resume once the beans are ready.
- Combine Beans and Sauce: When the beans are tender, remove the ham hock and chop any remaining meat from it. Drain the beans, reserving the cooking liquid. Stir the chopped ham into the sauce, then add the cooked beans. Slowly incorporate some reserved bean liquid into the mixture until your desired consistency is reached.
- Simmer and Serve: Let the combined beans and sauce simmer on medium heat for a few minutes to meld the flavors. Serve hot, garnished with sour cream and chopped white onion if desired. These beans are particularly delicious served alongside grilled steaks or tri tip.
Notes
- Keep an eye on the water level when simmering beans to prevent burning or drying out; add hot water as needed.
- Roasting and steaming the Anaheim chiles enhances their smoky flavor and helps remove the skins easily.
- You can adjust the amount of ancho chile powder to increase or decrease the spiciness to your preference.
- Leftover beans can be refrigerated for up to 3 days and often taste better the next day.
- For a vegetarian version, omit the ham hock and bacon and substitute with smoked paprika or liquid smoke for added depth.
