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If you’ve ever tasted the rich, smoky, and comforting flavors of a true California classic, you know why the Santa Maria Pinquito Beans Recipe holds a special place in so many hearts. These tender pinquito beans, lovingly simmered with a smoky ham hock, crispy bacon, and a blend of smoky spices alongside roasted Anaheim chiles, come together to create a dish that feels like a warm hug on a plate. It’s soulful, hearty, and wonderfully complex without being complicated—perfect for family dinners or impressing friends who appreciate deep, layered flavors.
Ingredients You’ll Need
The magic of this Santa Maria Pinquito Beans Recipe lies in the simplicity and quality of its ingredients. Each one is carefully chosen to build up layers of taste, from the earthy beans and smoky ham hock to the fragrant spices and fresh aromatics that bring color and texture into the dish.
- 1 pound pinquito beans, dry: These tiny pink beans are the star, known for their creamy texture and slightly nutty flavor.
- 1 ham hock: Adds a deep, smoky richness that seeps into every bean.
- 10 cups water: To gently cook the beans until tender and flavorful.
- 1 pound bacon, chopped: Crispy bacon bits bring irresistible savory crunch and depth.
- 2 Anaheim chiles: Roasted and peeled to provide a mild smoky heat and vibrant color.
- 1 large white onion, chopped (plus extra for garnish): Adds sweetness and texture both cooked and fresh.
- 4-5 cloves garlic, smashed and minced: For a pungent kick that wakes up the senses.
- 1 & 1/2 teaspoons kosher salt: The essential seasoning to enhance every nuance.
- 1/2 to 1 teaspoon ancho chile powder: Brings smoky warmth and subtle spiciness.
- 1 teaspoon brown sugar: Balances the flavors with a touch of caramel sweetness.
- 1 teaspoon dry mustard: Adds a hint of tangy depth and complexity.
- 1 teaspoon paprika: For earthy color and mild peppery flavor.
- 1 (15-oz) can tomato sauce: Creates a luscious, tangy base for the sauce.
- 1 cup water: To adjust the sauce consistency perfectly.
- 3 tablespoons Worcestershire sauce: Infuses umami and a little zesty bite.
- Sour cream and chopped white onion: For garnish, adding creamy coolness and fresh crunch.
How to Make Santa Maria Pinquito Beans Recipe
Step 1: Cook the Beans
Begin by rinsing your dry pinquito beans thoroughly under cold water, picking out any small stones—you want only the best beans for this recipe! Place the beans, ham hock, and 10 cups of water in a large stockpot, making sure the water covers the beans by at least a couple of inches. Bring everything to a rolling boil over high heat, then reduce the heat to medium-low to let it simmer gently. This slow simmer takes about 2-3 hours, so patience is key. Check occasionally, adding hot water if needed to keep beans covered. The perfect texture is tender but still holding together nicely.
Step 2: Roast the Anaheim Chiles
While the beans are simmering, place the Anaheim chiles on a foil-lined baking sheet and slide them under the broiler on high. Keep the rack close to the flame and turn the chiles every 1-2 minutes so their skins char evenly—this should take about 7 to 10 minutes. As soon as they’re nicely blistered, seal them in a plastic bag or cover them with a bowl to steam, which loosens the skins. After about 20 minutes, peel off the skins, remove stems, seeds, and membranes, then chop the smoky flesh into half-inch pieces.
Step 3: Make the Sauce
Heat a 12-inch skillet over medium-high heat and cook the chopped bacon until deliciously crispy—about 8-10 minutes. Drain most of the fat, leaving just a tablespoon to sauté your onions. Add the chopped white onion and cook for about 5 minutes until translucent and sweet. Toss in the roasted Anaheim chiles and minced garlic and cook for another 2 minutes to build fragrance. Now stir in kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika. Toast these spices for 2 minutes to bring out their best, making your kitchen smell irresistible.
Step 4: Simmer the Sauce
Pour in the tomato sauce, one cup of water, and Worcestershire sauce. Bring the sauce to a boil, then gently reduce to a simmer. Let it bubble away for 30 minutes, stirring occasionally to prevent sticking. The sauce will thicken slightly and deepen in flavor. If your beans aren’t ready yet, no worries—pause here and continue later when the beans are tender.
Step 5: Combine Beans and Sauce
Once the beans have reached that perfect tender stage, drain them and save the cooking liquid. Remove the ham hock and chop any meat left on the bone, then add it to your sauce for that smoky punch. Gently stir in the beans and slowly mix in some of the reserved bean liquid until the texture suits your preference—creamy but not soupy.
Step 6: Simmer and Serve
Allow the beans to simmer in the sauce for a few more minutes on medium heat, melding all those luscious flavors together beautifully. Serve piping hot with a dollop of sour cream and a sprinkle of fresh chopped white onion if you like a little brightness. Nothing beats these Santa Maria Pinquito Beans alongside perfectly grilled tri tip or steak for a true taste of the Central Coast.
How to Serve Santa Maria Pinquito Beans Recipe
Garnishes
The finishing touches elevate this dish from hearty to unforgettable. A spoonful of cool sour cream balances the smoky, savory flavors while some freshly chopped white onion adds crispness and a slight bite. For an extra layer of color and texture, consider a sprinkle of fresh chopped cilantro or a squeeze of lime—both bring lively brightness that pairs beautifully.
Side Dishes
These beans are a true star but also a fantastic companion to a variety of dishes. Classic Santa Maria tri tip is an iconic pairing, as the smoky beans complement the charred, juicy beef perfectly. If you’re going for a vegetarian meal, they pair wonderfully with grilled corn on the cob, fresh tomato salad, or even warm tortillas for a comforting feast.
Creative Ways to Present
If you’re aiming to wow your guests, serve the Santa Maria Pinquito Beans Recipe in individual ramekins or rustic bowls topped with a swirl of sour cream and a sprinkle of fresh herbs. You might also layer them over a bed of creamy polenta or incorporate them into a Southwestern-style baked casserole. The rich, smoky beans lend themselves beautifully to creative plating — just let your imagination guide you!
Make Ahead and Storage
Storing Leftovers
Leftover Santa Maria Pinquito Beans keep beautifully in an airtight container in the fridge for up to four days. The flavors deepen overnight, so often the next-day experience is even better. Just give them a good stir before reheating.
Freezing
If you want to save them for longer, these beans freeze very well. Portion them into freezer-safe containers or bags, leaving some headspace for expansion. They’ll keep their rich flavor and texture for up to three months, making it super convenient to enjoy later.
Reheating
To reheat, warm the beans gently on the stove over low heat, stirring occasionally to prevent sticking. If the beans have thickened too much in the fridge or freezer, add a splash of water or bean cooking liquid to loosen them up. Microwave reheating works too; just cover and heat in short bursts, stirring in between.
FAQs
Can I use canned pinquito beans instead of dried?
While canned pinquito beans can shorten cooking time, they won’t provide the same creamy texture or rich flavor that develops during long simmering with a ham hock. Using dry beans is definitely preferred for the authentic experience this recipe shines with.
What if I can’t find Anaheim chiles?
If Anaheim chiles aren’t available, you can substitute with poblano peppers or even a mild green bell pepper, although the smoky flavor might be slightly different. Roasting and peeling is key to bringing out their character.
Is this recipe spicy?
It has a gentle warmth from the ancho chile powder and Anaheim chiles but is never overpowering. You can adjust the amount of ancho chile powder to suit your spice tolerance or leave it out for a milder version.
Can I make this recipe vegetarian?
This recipe’s hallmark smoky flavor comes from the ham hock and bacon, which would need replacing in a vegetarian version. You could try smoked paprika, liquid smoke, or smoked mushrooms to mimic that depth, but it won’t be quite the same classic Santa Maria Pinquito Beans Recipe you’re looking for.
How long can I simmer the beans?
Simmering 2-3 hours ensures the beans become tender but hold their shape. If simmered too long without enough liquid, they might get mushy. Keep the water level steady and check for the perfect bite during cooking.
Final Thoughts
There’s something truly special about sitting down to a bowl of this Santa Maria Pinquito Beans Recipe—a dish that carries tradition, smoky depth, and homestyle comfort all at once. Whether you’re serving it with grilled tri tip or enjoying it as a stand-alone meal, this recipe has a way of bringing people together around the table. Give it a try, and I promise you’ll feel those cozy, flavorful vibes in every bite!
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Santa Maria Pinquito Beans Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Californian
Description
Santa Maria Pinquito Beans are a classic comfort dish featuring tender pinquito beans slow-cooked with ham hock, smoky roasted Anaheim chiles, crispy bacon, and a flavorful spiced tomato sauce. This recipe delivers a rich, hearty, and slightly smoky bean stew perfect as a side for grilled steaks or tri tip, embodying traditional California flavors.
Ingredients
Beans and Meats
- 1 pound pinquito beans, dry
- 1 ham hock
- 10 cups water
- 1 pound bacon, chopped
Roasted Anaheim Chiles
- 2 Anaheim chiles
Vegetables and Aromatics
- 1 large white onion, chopped (plus extra for garnish)
- 4–5 cloves garlic, smashed and minced
Spices and Seasonings
- 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
Other Ingredients
- 1 (15-oz) can tomato sauce
- 1 cup water
- 3 tablespoons Worcestershire sauce
- Sour cream (for serving)
- Chopped white onion (for garnish)
Instructions
- Cook the Beans: Rinse the dry pinquito beans under cold water and remove any stones or debris. Place the beans, ham hock, and 10 cups of water in a large stockpot, making sure the beans are covered by at least a couple of inches of water. Bring to a rolling boil over high heat, then reduce to a medium-low simmer. Let the beans simmer gently for 2-3 hours, checking periodically and adding hot water as needed to keep them submerged by at least an inch. Cook until the beans are tender but still intact.
- Roast the Anaheim Chiles: Place the Anaheim chiles on a foil-lined baking sheet and broil them on high with the oven rack close to the heating element. Turn the chiles every 1-2 minutes until their skins are evenly charred, about 7-10 minutes total. Immediately transfer the chiles to a sealed container or bag to steam for 20 minutes. Once cooled, peel off the skins, discard the 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. Add the chopped bacon and cook until crispy, about 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 an additional 2 minutes until fragrant. Add kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika, cooking for another 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 the heat to low and simmer gently for 30 minutes, stirring occasionally, until the sauce thickens slightly. You may pause here if the beans are not yet tender.
- Combine Beans and Sauce: When the beans are tender, drain them, reserving the cooking liquid. Remove the ham hock, chop any remaining meat, and add it to the sauce. Stir the cooked beans into the sauce and gradually add some of the reserved bean cooking liquid to adjust the consistency to your preference.
- Simmer and Serve: Let the beans simmer in the sauce for a few minutes on medium heat to meld the flavors. Serve the Santa Maria Pinquito Beans hot, garnished with sour cream and chopped white onion if desired. This dish pairs wonderfully with grilled steaks or tri-tip.
Notes
- Keep an eye on the water level while simmering the beans to prevent drying out or burning.
- Peeling the Anaheim chiles after steaming helps reduce bitterness and adds smoky flavor.
- You can adjust the amount of ancho chile powder to control the heat level.
- Leftover beans can be stored in the refrigerator for up to 4 days and taste even better the next day.
- For a vegetarian version, omit the bacon and ham hock and substitute with vegetable broth for cooking the beans.
