Best 5 Santa Maria Style Pinquito Beans Recipes
In the heart of California's Central Coast, the city of Santa Maria is renowned for its distinct culinary traditions, including the iconic Santa Maria-style pinquito beans. These plump, flavorful beans, native to the region, have been a staple of local cuisine for generations. Join us on a culinary journey as we explore the authentic flavors of Santa Maria-style pinquito beans, with a collection of mouthwatering recipes that showcase their versatility and unique taste.
From traditional slow-cooked dishes to modern interpretations, our recipes capture the essence of this beloved ingredient. Discover the classic Santa Maria-style pinquito beans, simmered with aromatic spices and tender pieces of beef or pork, a dish that embodies the region's rich heritage. For a smoky twist, try our grilled pinquito beans, charred to perfection and tossed in a tangy dressing.
For a lighter option, prepare a refreshing pinquito bean salad, combining the beans with crisp vegetables, herbs, and a zesty dressing. And for a flavorful side dish, our pinquito bean and chorizo sauté is a delightful blend of savory flavors.
Whether you're seeking a comforting main course, a vibrant salad, or a delectable side dish, our collection of Santa Maria-style pinquito bean recipes offers something for every palate. Get ready to experience the unique charm and taste of this California culinary gem.
CHEF JOHN'S SANTA MARIA-STYLE BEANS
Classic Santa Maria-style beans are made with a special variety of pink beans called pinquitos. These 'little pink' beans are prepared in a spicy, smoky, tomato/chili sauce that's spiked with not one, but two kinds of pork. Santa Maria beans have come into my life relatively late, so I plan on making up for lost time this barbecue season.
Provided by Chef John
Categories Side Dish
Time 10h35m
Yield 6
Number Of Ingredients 15
Steps:
- Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
- While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
- Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 56.4 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 10.6 g, Protein 20.2 g, SaturatedFat 1.4 g, Sodium 838.8 mg, Sugar 7.7 g
JOCKO'S-STYLE PINQUITO BEANS RECIPE
Last Father's Day weekend if you were near Jocko's steakhouse in Nipomo, Calif., and wondered about the people streaming out the front door carrying gallon to-go containers of who-knows-what, the answer to your query would be pinquito beans.The entrée portion on every Santa Maria-style steakhouse menu involves thick cuts of meat cooked on an iron grill over flaming coals of native red oak. Pinquito beans are an essential side dish (along with salsa, saltines, garlic bread and an icy relish tray).Pink in color, roughly the size of a seed pearl and exclusively grown in California's Central Coast, pinquitos arrive in a brothy bowl with every order of peppery tri-tip or Spencer steak, and in the morning make a command performance at Jocko's with your eggs, pork chop and fresh-baked biscuit breakfast.It is often said that the pinquitos were introduced to the area over 100 years ago by Spanish vaqueros. There's also a completely different narrative that gives credit to migrant farmworkers who brought beans with them from south of the border."They just kind of grow out here, special to this region," says Eric Spies, general manager at Shaw's Famous Steakhouse, where for eight hours they "just cook the heck" out of their pinquitos, seasoning them with chiles, bacon, onions, garlic and scraps of tri-tip. "Even the old-timers here, they aren't sure of the true original story."A bit of official-sounding pinquito history that's shared - at least by Jocko's manager Ed Fitzpatrick, as well as the Santa Maria Chamber of Commerce - is how back in the mid-'50s "Bunny" Porter, owner of the family-run Alamo Farming Co., started growing them when a buddy brought him some dried pinquitos from Mexico."If I got the story half right, [Bunny] brought them to Fred and George [Knotts, who inherited Jocko's from their father] and said, 'I think these beans would be great for your restaurant," says Fitzpatrick, adding that they still get their pinquitos from Alamo Farms, which has been growing them now for three generations.One bit of bean consensus is that the pinquito, which is planted from mid to late May and harvested in late September, flourishes on the Central Coast. "It's the cooler climate - certain beans are sensitive to warm nights - and the [fertile] soil," says Steve Sando, founder of Rancho Gordo, a specialty producer of heirloom beans. Sando, who has written three bean books and has been selling pinquitos for over a decade, got his first taste as a young boy when, during family road trips, they'd swing by CYO (cook your own) tri-tip barbecues thrown by Santa Maria's legendary Elk's Lodge No. 1538. "I've never tried growing pinquintos out of the Central Valley. They do so well there and it just seems sort of wrong."The funny thing is that they're the same family as the kidney bean - phaseolus vulgaris - but they don't taste anything like them; they're 10 times better," Sando says. "They're unusual in which they're sort of meaty, have a thin skin, but really hold together, and they exude a really distinctive, delicious bean broth for pot liquor."Part of Sando's mission is convincing his customers to keep it as simple as possible when cooking heirloom beans. A pot of pinquitos, he believes, should involve nothing more than some soft, sautéed onion and garlic, water, beans and a bay leaf, cooked at a very low boil until done."People will go, 'Oh, yeah. I just threw in a ham hock,'" says Sando with a groan. "That's no longer a bean dish - that's a pork dish. That's a waste of an heirloom bean."It's easy to find pinquito recipes online, passed from family member to family member, that teem with components, calling for dry mustard, ketchup, paprika, sugar, oregano, ground sage, diced tomatoes and chipotle en adobo; there's a chest-thumping carnivore's version that includes not just bacon and ham but also chopped beef stew meat.At Jocko's, though, bean preparation is all about paying homage to the pinquito. It begins daily at 5 a.m., and simmering lasts for at least five or six hours."It's nothing special - just salt, pepper, bacon, onion, spices, and a little bit of chilies, but not too much," says Jocko's Fitzpatrick. "It's really the bean that's the hero."
Provided by Margy Rochlin
Categories SIDES, STOVETOP
Time 2h
Yield Serves 8
Number Of Ingredients 6
Steps:
- Place the beans in a heavy pot and cover by 3 to 4 inches with water. Loosely cover, bring to a simmer, and gently simmer the beans until tender, 1 to 2 hours (timing will vary depending on the age of the beans). Drain the beans, reserving some of the liquid. Take a cup or so of cooked beans and mash. Place the beans back in the pot, stirring in the mashed beans and enough reserved liquid to moisten, and set aside.
- When the beans are almost ready, fry the bacon in a skillet over medium heat until the fat renders out and the bacon is starting to brown. Stir in the onions and continue to cook, stirring frequently, until the onions are softened and beginning to brown, 20 to 30 minutes. Stir in the diced peppers, along with the garlic. Remove from heat.
- Stir the bacon mixture in with the beans, and bring to a gentle simmer, stirring constantly. Add additional reserved liquid or water as needed to keep the beans moist, and cook for 10 or so minutes to marry the flavors. Taste, adding salt and pepper as needed to season. Remove from heat and serve.
SANTA MARIA STYLE PINQUITO BEANS RECIPE
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Santa Maria style beans are a classic side dish for California's famous barbecued tri-tip beef. Made with pinquito beans, bacon, ham, and spices.
Provided by John Mitzewich
Categories Side Dish
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3 inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.
- While the beans are cooking, sauté bacon in a saucepan over medium heat until lightly browned. Add the ham and garlic; sauté 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water. Bring to a simmer, reduce heat to low, and cook for 30 minutes. Reserve.
- When beans are ready, drain, but reserve one cup of the cooking liquid. Return beans and the cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 248 kcal, Carbohydrate 42 g, Cholesterol 8 mg, Fiber 10 g, Protein 16 g, SaturatedFat 1 g, Sodium 539 mg, Sugar 6 g, Fat 2 g, ServingSize 8 servings, UnsaturatedFat 0 g
SANTA MARIA-STYLE PINQUITO BEANS
This is a barbecue-style bean recipe that's traditionally served with grilled Recipe #185560, Recipe #185563, and corn tortillas. Pinquito beans (they might also be labeled "pink beans") are more authentic, and better if you can find them, but pinto beans will work, too. Look for pinquitos at a Latino market if you have one close by, or you can order them online.
Provided by MaryMc
Categories Beans
Time 12h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container.
- Drain, cover with fresh water and simmer 2 hours, or until tender (pintos may need longer).
- Sauté bacon and ham until lightly browned; add to beans.
- Sauté onions in bacon fat until lightly browned.
- Add garlic and sauté a minute or two longer.
- Add tomato puree, chili sauce, sugar, mustard, and salt.
- Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.
Nutrition Facts : Calories 79.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 11.2, Sodium 636.6, Carbohydrate 6.4, Fiber 0.8, Sugar 4, Protein 4.3
SANTA MARIA RANCH-STYLE BEANS
I clipped this from a newspaper years ago, and it is one of the best bean recipes I've ever made. It can be a bit tricky to find dried pinquito beans, but try the produce section of bigger markets, or farmers markets or farm stands. If worse comes to worse you can find them at a couple of places online. It's worth the search! Great for parties and barbeques.
Provided by Wasteoftym
Categories Beans
Time 3h40m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Pick over and rinse beans. Place beans, beef broth and water in a large dutch oven; cover. Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally.
- Saute ground beef, onions and garlic; drain.
- Add beef mixture and remaining ingredients to beans. Simmer, covered, 1 hour.
- If thinner consistency is desired, add more beef broth.
Nutrition Facts : Calories 294.2, Fat 8.1, SaturatedFat 3, Cholesterol 30.8, Sodium 854.2, Carbohydrate 36.9, Fiber 8.4, Sugar 4.7, Protein 20.4
Tips:
- Choose the right beans: Use dried pinquito beans for the most authentic Santa Maria-style flavor.
- Soak the beans overnight: This will help to reduce the cooking time and make the beans more tender.
- Use a flavorful cooking liquid: Use a combination of water, chicken broth, and ham hocks to create a delicious broth that will infuse the beans with flavor.
- Add seasonings and vegetables: Add garlic, onion, cumin, oregano, and bay leaves to the pot to enhance the flavor of the beans.
- Cook the beans until tender: Simmer the beans for at least 1 hour, or until they are tender and cooked through.
- Serve with your favorite sides: Santa Maria-style pinquito beans are traditionally served with grilled meats, such as tri-tip or chicken, and a variety of sides, such as rice, tortillas, and salsa.
Conclusion:
Santa Maria-style pinquito beans are a delicious and flavorful dish that is perfect for any occasion. They're easy to make and can be served with a variety of sides. Whether you're a fan of Mexican food or simply looking for a new and exciting dish to try, Santa Maria-style pinquito beans are sure to please. So next time you're looking for a delicious and authentic Mexican dish, give these beans a try. You won't be disappointed!
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