One of the true blue regional cuisines of the state of California, is the Santa Maria barbecue. It consists of these beauties, Santa Maria Style Pinquito Beans, grilled Tri tip, salsa, salad and garlic bread. This style of bbq dates back to the 1800’s when Mexican and Spanish Vaqueros had this style of bbq feast for family and friends . I don’t live in the central coast of California, I live in Los Angeles but am a born and raised Angeleno and this is one of those legendary meals that I hope you have tried. If you haven’t, make a trip to the Hitching Post, which is one of my very favorite places to eat. If you can’t head up north, this recipe along with my Two Ingredient Tri Tip will tide you over until you can travel to have the real deal.
These delicate beans, made in this style, taste like a cross between light chili and fresh made Pinto beans. These little legumes are native to Santa Maria. They are quite small just a bit larger than a lentil and a thicker profile. They are delicious though, it’s a process to make them, but so worth the wait. True confession: I made a pound and my husband and I ate them in two days. First night at dinner (half gone) and left overs the next day. Yeah, that good. This was adapted by the recipe that the good folks of Santa Maria Valley have on the recipe section of their website. Check it out!
A brief history of the Santa Maria Barbeque
It is said that the Vaqueros in the Ranchos would have large gatherings of friends and families and this style of BBQ was born. This was in around the mid 1800’s when Mexico extended through California. In those days, we still had the Franciscans building missions, the Spanish and those Mexican born establishing ranchos. The land in the Central coast was and is plant rich and the perfect climate to grow feed for your cattle and for it to thrive.
According to Thrillist, there are unique BBQ styles in the US: Kansas City, North and South Carolina respectively, East and Central Texas and Alabama. I also think that Tenessee deserves a major shout out for it’s Memphis style BBQ. But not listed, is the Santa Maria Style..maybe because it’s beef based and no sauce other than the salsa that is customary with the tri tip in the Santa Maria Style BBQ. But I will tell you, it’s unique, and unequivocally Californian.
Let’s make these Badass Santa Maria Style Pinquito beans!
I should start by saying that these beans are not easy to find. It will take some planning. I purchased mine from Rancho Gordo. Rancho Gordo is based in Napa and they offer a variety of heirloom beans. The other company is SusieQ Brand and they also sell red oak chips for grilling your tri tip. If you can’t find them, use small pink beans.
Preparing the beans
First, sort through the beans and remove any debris. Once you have picked through them, rinse them well. Now soak the beans in double the amount of water to bean ratio. So if the beans take up 2 inches of your pot or dish, add 4 inches of water. Cover with a kitchen towel and soak for 8 hours. After 8 hours, drain the water and now the beans are ready to cook.
Cooking the beans
In a 4 or 6 quart dutch oven or stock pot, add the rinsed beans and enough water to cover them. I added a little more water which I did remove later, but it gave them enough room to cook and expand. Add 1 dry bay leaf and bring to a simmer and cook until tender about 2 hours. Now get your ingredients ready for the sauce. You will cook the sauce at about 1 1/2 hours after the beans have been simmering. In other words, right before they are done.
Cooking the Sauce for the beans
In a skillet, on medium high heat, add the chopped bacon and sauté the bacon until cooked through but not crispy. Remove bacon with a slotted spoon and add to beans while they are simmering. You will have some bacon fat rendered in the pan; to this add the chopped jalapeño and onions. Sauté for about 5 minutes or until slightly browned. Add garlic and sauté a minute more. Now stir in water, crushed tomatoes, chili powder, salt and pepper. Reduce heat to low and simmer for 30 minutes. Keep an eye on the sauce and stir every few minutes to ensure it doesn’t stick or burn. After 30 minutes, shut off heat and wait until the beans are almost done and tender.
Finishing the beans
At about 1 hour and 45 minutes, the beans should be just about done if not already tender. Remove about 1 cup of water from the beans. You want enough water to cover the beans but not much more. Add the sauce to the beans, stir and simmer for about 30 minutes more on low heat. The sauce will thicken and the beans will be infused with all the flavor of the sauce. This is when the magic happens…the consistency should be similar to baked beans at this point with the aromas of chili, garlic, tomatoes and the smokiness of the bacon. Check for salt but it should be just about perfect.
Today, these crave worthy Santa Maria Style Pinquito Beans were served with grilled Tri Tip, Winter Citrus Salad and fresh baked bread.
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Santa Maria Style Pinquito Beans
Equipment
- 4-6 quart dutch over or heavy stock pot
- skillet
Ingredients
- 1 lb Pinquito beans, dried or small pink beans
- 3 slices bacon chopped
- 1/2 whole onion diced
- 1 whole bay leaf dried
- 1/2-1 whole jalapeno, whole seeds removed and finely chopped
- 1 cup tomatoes canned crushed
- 1/3 cup water
- 1 tsp chili powder
- 2 cloves garlic minced
- 2 tsp salt kosher
- 1 pinch pepper large pinch
Instructions
Preparing the beans
- First, sort through the beans and remove any debris. Once you have picked through them and rinse them.
- Soak the beans in double the amount of water vs beans. So if the beans take up 2 inches of your pot or dish, add 4 inches of water. Cover with a kitchen towel and soak for 8 hours.
- After 8 hours, drain the water and now the beans are ready to cook.
Cooking the beans
- In a 4 or 6 quart dutch oven or stock pot, add the rinsed beans and enough water to cover them. I added a little more water which I did remove later, but it gave them enough room to cook and expand. Add 1 dry bay leaf.
- Bring to a simmer and cook until tender about 2 hours.
- Now get your ingredients ready for the sauce. You will start the sauce at about 1 1/2 hours of the beans cooking. In other words, right before they are done.
Cooking the sauce for the beans
- In a skillet, on medium high heat, add the chopped bacon and sauté the bacon until cooked through but not crispy. Remove bacon with a slotted spoon and add to beans while they are simmering.
- You will have some bacon fat rendered in the pan; to this add the chopped jalapeño and onions. Sauté for about 5 minutes or until slightly browned.
- Add garlic and sauté a minute more.
- Now stir in water, crushed tomatoes, chili powder, salt and pepper. Reduce heat to low and simmer for 30 minutes.
- Keep an eye on the sauce and stir every few minutes to ensure it doesn’t stick or burn.
- After 30 minutes, shut off heat and wait until the beans are almost done and tender.
Finishing the beans
- At about 1 hour and 45 minutes, the beans are just about done if not already tender. Remove about 1 cup of water from the beans. You want enough water to cover the beans but not much more.
- Add the sauce to the beans, stir and simmer for about 20-30 minutes more on low heat.
- The sauce will thicken and the beans will be infused with all the flavor of the sauce. This is when the magic happens…the consistency should be similar to baked beans at this point with the aromas of chili, garlic, tomatoes and the smokiness of the bacon.
- Check for salt but it should be just about perfect.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Love this? Try our Fast and Easy Beef Chili recipe. It’s easy and delicious! Tailor made for the Instant Pot and the Slow Cooker.
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