Description
Santa Maria Pinquito Beans is a classic slow-cooked bean dish featuring tender pinquito beans simmered with ham hock, smoky bacon, and roasted Anaheim chiles. This recipe layers rich flavors with aromatic spices, tomato sauce, and Worcestershire sauce to create a hearty, comforting side that’s perfect for serving alongside grilled meats or tri-tip.
Ingredients
Scale
Beans and Broth
- 1 pound pinquito beans, dry
- 1 ham hock
- 10 cups water
Sauce Components
- 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
To Serve
- Sour cream
- Chopped white onion
Instructions
- Cook the Beans: Rinse the dry pinquito beans under cold water and remove any stones or debris. Place the beans, ham hock, and 10 cups of water into a large stock pot, making sure the water covers the beans by at least a couple of inches. Cover and bring to a rolling boil over high heat, then reduce to a simmer at medium-low. Simmer the beans for 2-3 hours, regularly checking the water level and adding hot water to keep the beans submerged by at least an inch. Beans should be tender yet hold their shape.
- Roast the Anaheim Chiles: Preheat your oven broiler to high and position the rack close to the heating element. Lay the Anaheim chiles on a foil-lined baking sheet and broil for 7-10 minutes, turning every 1-2 minutes until their skins are evenly charred. Immediately place the chiles in a sealed ziplock bag or cover with a bowl to steam for 20 minutes. Once cooled, peel off the skins, discard stems, seeds, and membranes, then chop the chile 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 8-10 minutes. Drain most of the bacon grease, leaving approximately 1 tablespoon in the pan. Add the chopped white onion and sauté for 5 minutes until translucent. Incorporate the roasted Anaheim chiles and minced garlic, cooking for 2 more minutes until fragrant. Stir in kosher salt, ancho chile powder, brown sugar, dry mustard, and paprika, cooking another 2 minutes to toast the spices.
- Simmer the Sauce: Add the tomato sauce, 1 cup of 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, stirring occasionally until slightly thickened. You can pause here if the beans are not yet ready.
- Combine Beans and Sauce: Once the beans are tender, drain them, reserving some of the cooking liquid. Remove the ham hock, chop any remaining meat, and add it to the sauce. Stir the cooked beans into the sauce and gradually add reserved bean liquid to achieve the desired consistency.
- Simmer and Serve: Let the beans simmer together in the sauce on medium heat for a few minutes to meld flavors. Serve hot, garnished with sour cream and chopped white onion if you like. This dish pairs wonderfully with grilled steaks or tri-tip.
Notes
- Adjust the ancho chile powder to control the heat level to your preference.
- Keep an eye on the water level while simmering the beans to prevent drying out.
- The ham hock adds a smoky depth; if unavailable, smoked pork neck bones can substitute.
- For a thicker sauce, let it simmer longer or reduce added liquid accordingly.
- This dish is best served fresh but can be stored refrigerated for up to 3 days and reheated gently.
