Description
This Santa Maria Pinquito Beans recipe features tender pinquito beans slow-simmered with a flavorful blend of tomato paste, garlic, spices, and a hint of sweetness, making it the perfect classic California barbecue side dish. Ideal for serving alongside Santa Maria-style tri-tip or garlic bread, this recipe is gluten-free, vegetarian, and vegan.
Ingredients
Scale
Beans and Broth
- 2 cups dried pinquito beans (or substitute with pink beans)
- 6 cups water
- 1 teaspoon salt
Sauce
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 bay leaf
Instructions
- Prepare and Soak Beans: Rinse and carefully sort the dried pinquito beans to remove any debris. Place them in a large pot and cover with water. Allow the beans to soak overnight, approximately 8 to 12 hours, to soften and reduce cooking time.
- Cook the Beans: Drain and rinse the soaked beans. Transfer them to a large Dutch oven or heavy-bottomed pot and add 6 cups of fresh water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the beans simmer uncovered for about 1 to 1½ hours until they are tender. Add 1 teaspoon of salt during the last 15 minutes of cooking to season the beans thoroughly.
- Prepare the Sauce: While the beans cook, heat 1 tablespoon of olive oil in a separate pan over medium heat. Sauté 1/2 cup diced onion until soft and translucent, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional minute until fragrant. Stir in 1/4 cup tomato paste, 1/4 cup ketchup, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon dry mustard, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon cumin, 1/2 teaspoon chili powder, and 1 bay leaf. Cook this mixture for 3 to 5 minutes to meld the flavors.
- Combine Sauce and Beans: Add the prepared sauce to the cooked beans and stir gently to combine. Return the pot to low heat and simmer the mixture for an additional 30 minutes, allowing the flavors to fully integrate. Stir occasionally to prevent sticking and ensure even cooking.
- Finish and Serve: Remove the bay leaf before serving. Ladle the beans into dishes as a hearty, flavorful side that perfectly complements Santa Maria-style tri-tip or garlic bread.
Notes
- Pinquito beans are a specialty bean native to California’s Central Coast, prized for their small size and meaty texture.
- You can find pinquito beans in specialty markets or order them online.
- This dish is traditionally served alongside Santa Maria-style tri-tip and garlic bread, complementing barbecue menus.
