Santa Maria Style Pinquito Beans
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 people 1x
- Category: side
- Cuisine: New American
Ingredients
Units
Scale
- 1/2 pound pinquito beans (i used Rancho Gordo’s)
- 5 cups water
- 2 tablespoons olive oil
- 2 whole carrots (peeled and chopped)
- 1/2 medium Onion (chopped)
- 2 stalks celery (chopped)
- 1 teaspoon salt ( )
- 2 slices bacon (chopped)
- 1/2 medium Onion (chopped)
- 2 cloves garlic (crushed)
- 3 ounces tomato puree
- 1 tablespoon brown sugar
- 1 teaspoon mustard powder
- 1/2 teaspoon Tabasco sauce
Instructions
- Soak beans overnight in 5 cups of water.
- Leave beans in their soaking liquid and add, carrots, onions, celery, and salt. Bring to a boil and then reduce to a simmer. Cover and cook for 2 – 3 hours until the beans are tender.
- Meanwhile, in a large skillet, add olive oil with bacon and cook until crispy on medium heat. Remove bacon when done and set aside. Add onion and cook for 3-4 minutes, stirring occasionally.
- Add the garlic and cook for 1 minute, then add the tomato purée, brown sugar, dry mustard and Tabasco.
- Add the contents of the skillet into the pot with cooked beans and simmer for at least one hour. Mix occasionally and once the flavors have melded together, serve!
Notes
If you can’t find these in your local market, Amazon has a sampler available.