Ingredients for Santa Maria Style Pinquito Beans
- 1 pound dried pinquito (or pinto) beans
- 4 slices bacon
- 4 ounces diced ham
- 1 large chopped onion
- 4 cloves minced garlic
- 1 (15-ounce) can tomato puree
- 1/2 cup chili sauce
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 tablespoon yellow mustard
- 8 cups water (for soaking beans)
- 8 cups fresh water (for cooking beans)
- chopped cilantro (optional garnish)
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How to Make Santa Maria Style Pinquito Beans
- Pick over 1 pound of dried pinquito (or pinto) beans to remove any debris.
- Rinse the beans and cover them with 8 cups of water in a large container. Soak overnight (at least 8 hours).
- Drain the soaked beans and place them in a large pot. Cover with 8 cups of fresh water and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, or until the beans are tender but not mushy. Add more water if necessary to prevent sticking.
- While the beans simmer, prepare the sauce: In a large skillet, cook 4 slices of bacon and 4 ounces of diced ham over medium heat until lightly browned and crispy. Remove the bacon and ham, leaving the rendered fat in the pan.
- Crumble the cooked bacon and ham, and set aside.
- Add 1 large chopped onion to the bacon fat and sauté until softened and lightly browned (about 5 minutes).
- Add 4 cloves of minced garlic and sauté for another minute until fragrant.
- Stir in 1 (15-ounce) can of tomato puree, 1/2 cup of chili sauce, 2 tablespoons of brown sugar, 1 tablespoon of yellow mustard, and 1 teaspoon of salt.
- Drain most of the liquid from the cooked beans (reserve about 1 cup), then stir the beans into the sauce in the skillet. Add reserved bean liquid to adjust consistency if needed.
- Stir in the crumbled bacon and ham. Reduce heat to low and keep warm until ready to serve. Garnish with chopped cilantro before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
16g
Fat
6g
Carbs
2g
