If you have ever dreamed of a comforting, soul-satisfying bean dish that bursts with rich smoky flavor and tender, creamy texture, the Santa Maria Pinquito Beans Recipe is exactly what you need to try next. This cherished, hearty recipe highlights the unique sweetness of Pinquito beans combined with smoky ham hock and roasted Anaheim chiles, all simmered in a deliciously spiced tomato sauce. It is a tradition in California’s Central Coast and perfect for sharing with friends and family around any meal. Let me take you through every step and insider tip to nail this classic Southern Californian comfort food at home, with all the loving details that make it shine.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are deceptively simple but play an essential role in creating the deep, layered flavor and inviting color that make the Santa Maria Pinquito Beans Recipe truly unforgettable. Every item from the bacon to the ancho chile powder works harmoniously to bring out the best in the pinquito beans.
- 1 pound pinquito beans, dry: The star of the dish with its small size and sweet, nutty flavor perfect for slow simmering.
- 1 ham hock: Infuses a rich smokiness and tender meat that enhances the beans’ taste.
- 10 cups water: For cooking the beans slowly and evenly without drying out.
- 1 pound bacon, chopped: Adds a satisfying savory crispness and depth to the sauce.
- 2 Anaheim chiles: Roasted to bring warmth and subtle heat with a fresh, earthy undertone.
- 1 large white onion, chopped (plus extra for garnish): Sweetness and crunch that balances the smoky elements.
- 4-5 cloves garlic, smashed and minced: Delivers aromatic warmth and complexity.
- 1 & 1/2 teaspoons kosher salt: Essential seasoning that enhances every flavor.
- 1/2 to 1 teaspoon ancho chile powder: Provides a gentle smoky spice without overpowering the dish.
- 1 teaspoon brown sugar: Balances acidity and adds a hint of subtle sweetness.
- 1 teaspoon dry mustard: Adds a gentle tang and depth to the sauce.
- 1 teaspoon paprika: Enhances color and adds a mild peppery note.
- 1 (15-oz) can tomato sauce: Creates the rich, velvety base for the sauce.
- 1 cup water: To adjust the sauce consistency to perfectly coat the beans.
- 3 tablespoons Worcestershire sauce: Brings umami and a subtle zing to brighten the dish.
- Sour cream: For serving, adding a creamy cool contrast.
- Chopped white onion: Fresh garnish to add a crisp texture and bite.
How to Make Santa Maria Pinquito Beans Recipe
Step 1: Cook the Beans
Begin by rinsing the dry pinquito beans carefully, removing any debris or stones, which is important to ensure a smooth cooking process. Add the beans into a large stockpot with the ham hock and 10 cups of water, making sure the water covers the beans by at least two inches. Bring this mixture to a rolling boil over high heat, then reduce to a gentle simmer around medium-low. Let the beans cook uncovered for 2 to 3 hours, stirring occasionally, and keep an eye on the water levels to add hot water if needed. The goal is tender beans that still hold their shape – creamy inside but not mushy.
Step 2: Roast the Anaheim Chiles
While your beans simmer, it’s time to roast the Anaheim chiles. Place them on a foil-lined baking sheet and broil in your oven on high near the top rack. Turn them every couple of minutes so the skin chars evenly, about 7 to 10 minutes total. This charring is crucial—it brings out a smoky depth and sweetness. Then quickly seal the hot chiles in a zip-top bag or covered bowl so they steam, which will make peeling easier. After 20 minutes, peel off the skins, discard the seeds and stems, then chop the flesh into half-inch pieces ready for the sauce.
Step 3: Make the Sauce
In a high-sided skillet over medium-high heat, cook the chopped bacon until it’s nice and crispy, about 8 to 10 minutes. Drain most of the excess grease but leave about a tablespoon—it’s pure flavor gold. Toss in the chopped onion and sauté for 5 minutes to soften and bring out natural sweetness. Add the roasted chiles and minced garlic, cooking another 2 minutes until fragrant and vibrant. Then sprinkle in kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika. Let these spices toast gently for about 2 minutes to fully release their aromatic magic.
Step 4: Simmer the Sauce
Pour in the tomato sauce, 1 cup of water, and Worcestershire sauce, bringing everything to a boil. Lower the heat to let the sauce simmer gently for 30 minutes with occasional stirring. This slow simmer thickens the sauce, allowing all those layered flavors from the bacon, chiles, and spices to marry beautifully. If your beans need a few more minutes to become tender, don’t worry—you can pause the sauce here and resume once the beans are perfectly cooked.
Step 5: Combine Beans and Sauce
When the beans are tender, drain them, reserving some of the cooking liquid. Remove the ham hock, chop any meat left on the bone, and stir it into the sauce for an extra punch of smoky flavor. Gently fold the beans into the sauce, then slowly add the reserved bean liquid until you hit the perfect consistency—creamy, but saucy enough to coat each bean luxuriously.
Step 6: Simmer and Serve
Let the combined beans and sauce simmer on medium heat for a few more minutes to really marry the flavors and warm everything through. Serve the Santa Maria Pinquito Beans hot, topped with a dollop of cool sour cream and a sprinkle of chopped white onion. These beans shine brightest as a hearty side to grilled tri-tip or steak, making any meal feel like a festive celebration.
How to Serve Santa Maria Pinquito Beans Recipe
Garnishes
The simple garnishes of sour cream and chopped white onion add delightful contrasts in temperature, texture, and flavor. The creamy tang of sour cream cools the warm, smoky beans, while the fresh onion adds a crisp, sharp bite that keeps each forkful exciting. Consider also a few dashes of hot sauce for those who love a spicy kick.
Side Dishes
Santa Maria Pinquito Beans are a perfect companion to grilled tri-tip, a Santa Maria Valley BBQ staple, but also pair beautifully with cornbread, garlic bread, or roasted vegetables. Their rich, smoky, and slightly sweet flavor complements meats and hearty greens alike, making the dish versatile enough to anchor a summer cookout or a cozy winter dinner.
Creative Ways to Present
For a fresh twist, serve the beans over a bed of fluffy rice or creamy polenta to soak up the sauce. You can also turn this recipe into a warm bean dip topped with shredded cheddar and scallions for game days or friendly gatherings. For a vegetarian adaptation, omit the ham hock and bacon and boost smokiness with smoked paprika and chipotle powder while keeping the spirit of the Santa Maria Pinquito Beans Recipe alive.
Make Ahead and Storage
Storing Leftovers
Leftover beans keep very well in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually deepen with time, making leftovers even more delicious the next day or two, perfect for easy lunches or dinner add-ons.
Freezing
You can freeze the cooked Santa Maria Pinquito Beans for up to 3 months. Portion into freezer-safe containers or bags, leaving some room for expansion. Thaw overnight in the fridge before reheating to maintain the beans’ creamy texture and full-bodied flavor.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally, and add a splash of water or reserved bean liquid if it looks too thick. Avoid microwaving at high power alone, which can dry out the beans. Reheating slowly preserves their luscious texture and helps revive that rich smoky aroma.
FAQs
Can I use canned Pinquito beans instead of dry?
While canned beans can save time, they won’t offer the same creamy, tender texture or complex flavor you get from slow-cooked dry pins. For the authentic Santa Maria Pinquito Beans Recipe experience, cooking dry beans yourself is definitely worth the wait.
What can I substitute for Anaheim chiles?
If Anaheim chiles aren’t available, poblano chiles are a great alternative, providing a similar mild heat and earthiness. Just adjust roasting time slightly since poblanos are often larger.
Is this recipe traditionally served with meat?
Yes, the inclusion of ham hock and bacon adds signature smokiness. However, the recipe can be adapted for vegetarians by using smoked paprika and liquid smoke, keeping the core flavors vibrant and delicious.
How spicy is this dish?
This recipe has a gentle warmth rather than intense heat, mostly from the roasted Anaheim chiles and a dash of ancho chile powder. The spice is very approachable but can be adjusted to your taste with more or less chile powder.
Can I prepare the sauce ahead of time?
Absolutely! The sauce can be made a day ahead and refrigerated. This often enhances the flavors, and you can simply warm it and add the cooked beans just before serving.
Final Thoughts
There is something truly heartwarming about a pot of Santa Maria Pinquito Beans simmering on the stove, filling your kitchen with smoky, savory aromas that invite everyone to gather around the table. Whether you’re new to this California classic or revisiting a beloved tradition, this Santa Maria Pinquito Beans Recipe promises rich textures and bold flavors that feel like a comforting hug with every bite. Give it a try—you just might discover your new favorite way to savor beans at home.
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Santa Maria Pinquito Beans Recipe
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
Description
This Santa Maria Pinquito Beans recipe is a hearty and flavorful classic dish featuring tender pinquito beans simmered with smoky ham hock, crispy bacon, roasted Anaheim chiles, and a rich, spiced tomato sauce. Perfect as a comforting side or main, these beans pair exceptionally well with grilled meats, especially tri-tip steak, showcasing authentic Santa Maria flavors.
Ingredients
Beans and Meat
- 1 pound pinquito beans, dry
- 1 ham hock
- 10 cups water
- 1 pound bacon, chopped
Vegetables and Aromatics
- 2 Anaheim chiles
- 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 garnish)
- Chopped white onion (for garnish)
Instructions
- Cook the Beans: Rinse the dry pinquito beans under running water, removing any stones or debris. In a large stockpot, combine the rinsed beans, ham hock, and 10 cups of water, ensuring the beans are submerged by at least two inches. Cover and bring to a rolling boil over high heat, then reduce heat to a medium-low simmer. Cook uncovered for 2-3 hours, checking occasionally and adding hot water as needed to keep the beans submerged. The beans should be tender but still hold their shape when done.
- Roast the Anaheim Chiles: Place the Anaheim chiles on a foil-lined baking sheet and broil on high with the oven rack close to the flame. Turn the chiles every 1-2 minutes until the skins are evenly charred, about 7-10 minutes total. Immediately transfer the chiles to a sealed environment like a ziplock bag or covered bowl to steam for 20 minutes. Once steamed and 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 and cook the chopped bacon until crispy, about 8-10 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. Add the roasted Anaheim chiles and minced garlic, cooking for an additional 2 minutes until fragrant. Stir in kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika, and cook for 2 more minutes to toast the spices.
- Simmer the Sauce: Pour in the tomato sauce, 1 cup water, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat and let it simmer gently for 30 minutes, stirring occasionally until the sauce thickens slightly. If the beans are not ready yet, you can pause preparation here.
- Combine Beans and Sauce: When the beans are tender, remove the ham hock from the pot. Drain the beans, reserving some of the cooking liquid. Chop any meat from the ham hock and add it to the sauce. Add the cooked beans into the skillet with the sauce, stirring well. Slowly add reserved bean liquid to the mixture until you achieve your desired consistency.
- Simmer and Serve: Let the beans simmer together with the sauce over medium heat for a few minutes to meld the flavors. Serve the beans hot, garnished with sour cream and additional chopped white onion if desired. These beans are especially delicious served alongside grilled steaks or tri-tip.
Notes
- Pinquito beans can sometimes be substituted with small pink beans if unavailable, but the authentic flavor is best with pinquito beans.
- Roasting and steaming the Anaheim chiles enhances their flavor and softens their texture, essential for the sauce.
- You can make the sauce ahead and combine with beans just before serving to manage timing.
- Adjust the spice level by varying the amount of ancho chile powder according to your taste.
- Serve with grilled tri-tip or other grilled meats for a classic Santa Maria-style meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American (Santa Maria Style)
