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
Scale
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.
