Description
Santa Maria Pinquito Beans is a classic hearty dish from California featuring tender pinquito beans simmered with smoky ham hock, crispy bacon, roasted Anaheim chiles, and a flavorful tomato-based sauce. This slow-simmered recipe delivers a comforting balance of smoky, savory, and slightly spicy flavors, perfect as a side with grilled meats or as a satisfying vegetarian option when served on its own.
Ingredients
Scale
Beans and Meat
- 1 pound pinquito beans, dry
- 1 ham hock
- 10 cups water
Sauce and Seasonings
- 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
Garnish
- Sour cream
- Chopped white onion
Instructions
- Cook the Beans: Rinse the dry pinquito beans thoroughly, removing any stones or debris. In a large stock pot, combine the beans, ham hock, and 10 cups of water, ensuring the beans are submerged by at least a couple of inches. Bring to a rolling boil over high heat, then reduce to a simmer over medium-low heat. Simmer gently for 2 to 3 hours, checking periodically and adding hot water if necessary to keep beans covered by at least an inch. Cook until beans are tender but retain their shape.
- Roast the Anaheim Chiles: Preheat the broiler and place the Anaheim chiles on a foil-lined baking sheet. Broil them on high with the rack close to the heat source, turning every 1-2 minutes until the skins are evenly charred, about 7 to 10 minutes total. Transfer the chiles immediately to a sealed ziplock bag or cover tightly to steam for 20 minutes. Once cooled, peel off the skins carefully, discard the stems, seeds, and membranes, then chop the softened flesh into ½-inch pieces.
- Make the Sauce: In a 12-inch high-sided skillet over medium-high heat, cook the chopped bacon until crispy, about 8 to 10 minutes. Drain off most of the 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, cooking for an additional 2 minutes until fragrant. Sprinkle in the kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika. Stir and cook for 2 more minutes to toast the spices and deepen the flavors.
- Simmer the Sauce: Add the tomato sauce, 1 cup water, and Worcestershire sauce to the skillet. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 30 minutes. Stir occasionally until the sauce thickens slightly. If the beans are not ready, you may pause the sauce here and resume simmering once the beans are tender.
- Combine Beans and Sauce: When the beans are cooked to tenderness, drain them, reserving the cooking liquid. Remove the ham hock and chop any meat remaining on the bone, adding it into the sauce. Stir the cooked beans into the sauce mixture and gradually add reserved bean liquid until the beans reach your desired consistency—creamy but not watery.
- Simmer and Serve: Let the combined beans and sauce simmer together over medium heat for a few minutes to marry the flavors. Serve hot, garnished with sour cream and additional chopped white onion if desired. This dish pairs beautifully with grilled steaks, tri tip, or enjoyed on its own as a hearty comfort food.
Notes
- Use pinquito beans for the authentic flavor and texture; small pink beans or similar beans can be substituted if unavailable.
- Adjust the amount of ancho chile powder based on your preferred spice level.
- Roasting the Anaheim chiles adds a deep smoky flavor essential to the recipe.
- Slow simmering the beans is crucial for tenderness and flavor development; do not rush this step.
- Leftover beans keep well refrigerated for up to 4 days and reheat beautifully.
- For a vegetarian version, omit the ham hock and bacon, and use vegetable broth instead of water for cooking the beans.
