Description
Santa maria style pinquito beans bring California’s central coast culinary magic to your kitchen. Rich with smoky bacon and traditional spices, this hearty dish delivers authentic western flavor that connects you to generations of robust ranch cooking.
Ingredients
Scale
Main Protein Ingredients:
- 1 pound (454 grams) pinquito beans (dry)
- 1 ham hock
- 1 pound (454 grams) bacon (chopped)
Vegetable and Spice Ingredients:
- 2 Anaheim chiles
- 1 large white onion (chopped)
- 4–5 cloves garlic (smashed and minced)
- 1 15-ounce (425 grams) can tomato sauce
Seasoning and Liquid Ingredients:
- 1.5 teaspoons kosher salt
- 0.5 to 1 teaspoon ancho chili powder
- 1 teaspoon brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 cup (240 milliliters) water
- 10 cups (2.4 liters) water
- 3 tablespoons Worcestershire sauce
Garnish:
- sour cream
- white onion (chopped)
Instructions
- Meticulously rinse pinquito beans, removing any debris. Transfer beans and ham hock to a large stock pot, covering with approximately 10 cups of water, ensuring beans are submerged by 2 inches.
- Bring water to a vigorous boil over high heat, then reduce to a gentle simmer at medium-low. Maintain a slow bubble in the pot’s center for 2-3 hours, periodically checking water levels and replenishing with hot water to keep beans covered.
- Test bean tenderness – they should be soft yet maintaining structural integrity, without a chalky texture.
- Prepare Anaheim chiles by positioning under high broiler, rotating every minute until skin charrs completely black (approximately 7-10 minutes).
- Immediately seal roasted chiles in an airtight container, allowing 20 minutes of steaming. Carefully remove waxy skin, discard stem and seeds, then chop into half-inch pieces.
- Render bacon in a high-sided skillet over medium-high heat until crisp, reserving approximately 1 tablespoon of grease.
- Sauté chopped onions in bacon grease, incorporating roasted chiles and minced garlic. Add spices: salt, ancho chili powder, brown sugar, dry mustard, and paprika.
- Pour in tomato sauce, water, and Worcestershire sauce. Simmer for 30 minutes until sauce thickens slightly.
- Drain beans, reserving cooking liquid. Remove ham hock, shredding any attached meat into the sauce.
- Combine beans with sauce, gradually incorporating reserved cooking liquid to achieve desired consistency.
- Simmer combined mixture for several minutes. Optional: garnish with sour cream and raw onions.
- Alternative preparation options include using canned fire-roasted green chiles or exploring slow cooker/instant pot methods with adjusted cooking times.
Notes
- Soak beans overnight to reduce cooking time and improve digestibility, helping break down complex sugars that cause gas.
- Save bacon grease for future cooking, adding rich flavor to other dishes like roasted vegetables or cornbread.
- Customize heat levels by adjusting chili powder or using mild green chiles for a kid-friendly version.
- Use vegetarian alternatives like smoked paprika or liquid smoke to mimic ham hock’s depth when avoiding meat.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 35 mg