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 was adapted by the recipe that the good folks of Santa Maria Valley have on the recipe section of their website.
1/2-1wholejalapeno, wholeseeds removed and finely chopped
1cuptomatoescanned crushed
1/3cupwater
1tspchilipowder
2clovesgarlicminced
2tspsaltkosher
1pinchpepperlarge pinch
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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
Serving: 1cupCalories: 160kcal
Nutritional information is calculated online and should be used as a guide.
Keyword Baked beans, Pinquito Beans, Santa Maria style barbeque, Santa Maria Style Beans