Santa Maria Style Pinquito Beans are a rich chili-style bean dish with a seasoned tomato sauce and pinquito beans. These small pink beans are slowly cooked in a rich tomato sauce with bacon, ham, and Anaheim peppers.
Perfect side dish for all your barbecued dishes.
Zesty BBQ Beans
Santa Maria style beans are a traditional bean served in the central California coastal region. These beans make a regular appearance at barbecues along with tri-tip steak cooked over oak wood, crusty garlic bread, and salad.
These are similar to baked beans, but they aren't actually baked. They are cooked on the stovetop. They also are packed full of flavor and a touch of spice.
Santa Maria beans are made with pinquito beans. They are small beans specifically grown in the central California coastal area. They are similar to pink beans but are unique in their size and taste.
Pinquitos are about the size of a small pea and they remain firm and meaty even when cooked for a long time. They don't lose their shape which makes them perfect for stewing.
Serve these beans along with any grilled meats and they are perfect to bring to a potluck. Another delicious baked bean to try is these Old Fashioned Baked Beans.
Key ingredients
- Pinquito beans
- Bacon
- Ham
- Onions and garlic
- Canned tomatoes - crushed or diced
- Anaheim peppers
- Spices - chili powder, dry mustard, smoked paprika
Step by step directions
Beans
- Pinquito beans benefit from a good overnight soaking in cold water. This gives the beans a head start for cooking. Plan ahead when making these beans so you can get a long soak. The beans absorb the water and start to expand.
- Drain soaking liquid from beans
- Add beans to a large pot and add cold water. Cover beans with at least 3 inches of water
- Bring beans to a simmer uncovered over medium heat and cook until tender (1 ½ - 2 ½ hours) Add additional hot water if needed.
- Strain beans, reserving 2 cups of cooking liquid
Sauce
The beans and the sauce are cooked separately and then combined and simmered together.
- Dice bacon and cook in a large pot until crispy
- Remove bacon and discard bacon grease, reserving two tablespoons in pot
- Saute onions until softened, about 5 minutes
- Add finely minced garlic and stir for 30 seconds
- Stir in seasonings. Stir for 30 seconds allowing seasonings to become warm and fragrant. Do not overcook or the seasonings may become bitter.
- Add cooked bacon, finely diced ham and chopped Anaheim peppers
- Pour in crushed tomatoes, brown sugar, Worcestershire sauce and water and stir together
- Reduce to low and simmer for 30 minutes, stirring occasionally
- Place drained, cooked beans into the tomato sauce
- Stir gently to combine
- Add a cup of reserved bean cooking liquid
- Simmer over low heat for 30 minutes, stirring occasionally. Add additional reserved bean liquid if beans become too thick
- Top with freshly chopped parsley and serve
Recipe tips
- Plan ahead. These beans take a while to cook. Make certain you plan enough time to first soak the beans overnight and then cook the beans. Next, you'll cook the sauce and finally the beans and sauce together.
- Be certain to soak your beans before cooking
- When draining your beans, save the cooking liquid. I always pour off about two cups of the liquid into a glass measuring cup and then continue draining my beans in a colander. That liquid has a lot of flavor and is slightly starchy. Add the bean liquid to the mixture when it becomes too thick.
Recipe Faqs
Plan 1 ½ - 2 ½ hours for the beans to become completely cooked. Cooking time varies depending on how long you let your beans soak and the temperature at which you are cooking your beans. These beans are best when cooked over medium-low heat and gently simmered.
The best way to test beans is by tasting them. Take one bean and put it in your mouth. Take a bite and smash it with your tongue. If it's smooth all the way through, your beans are done.
You can use a quick soak method to soak your beans rather than soak them overnight.
Fill a pot with water and the dried beans. Bring to a boil and boil for one minute. Remove from heat, cover and let sit for one hour.
Drain beans and use as directed in the recipe.
Substitutions
- If you can't find pinquito beans, you can use pink beans or even a small white bean.
- Diced canned tomatoes can be used in place of the crushed tomatoes. Place diced tomatoes in a food processor or blender to make a smooth consistency
- I roast my Anaheim peppers, but you could also buy canned roasted peppers.
- Sweet paprika can be used in place of smoked paprika
Serving suggestions
The traditional dish served with Santa Maria beans is barbecued tri-tip, but these beans are just as delicious with grilled flank steak, grilled brats or barbecued chicken.
A good Caesar salad and some crusty French bread make a complete meal.
For dessert serve up a batch of brownies or maybe some homemade peach ice cream!
These beans are perfect for making the same day or make a day ahead of time and reheat when needed.
Looking for more recipes using pinquito beans? Check out this Chili and Beans recipe!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious side dish recipes!
Santa Maria Beans
Equipment
- Measuring Cups
- Measuring Spoons
- Stainless Steel Pot
- Chef Knife
Ingredients
Beans
- 1 pound pinquito beans
- 8 cups water
Sauce
- 6 slices bacon (diced)
- 1 onion (finely diced)
- 2 cloves garlic (minced)
- 1 ½ teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- ½ teaspoon smoked paprika
- 2 Anaheim peppers (roasted, peeled, seeded and chopped)
- ½ cup ham (finely diced)
- 3 Tablespoons Worcestershire sauce
- 2 teaspoons brown sugar
- 1 28 oz can crushed tomatoes
- 1 cup water
- 1 Tablespoon fresh parsley (chopped, optional)
Instructions
Beans
- Place beans in a large bowl and cover with cold water. Let beans soak for 8 hours or overnight.1 pound pinquito beans, 8 cups water
- Drain beans and place in a large pot. Cover with water by at least 3 inches over beans
- Simmer over medium heat until beans are cooked all the way through (1 ½ - 2 ½ hours)
- Drain beans, reserving 2 cups of cooking liquid
Sauce
- Cook bacon in a large pot until crispy, Remove bacon from pan and pour bacon grease into a container.6 slices bacon
- Add two tablespoons of bacon grease back into pot
- Saute onions until softened, about 5 minutes1 onion
- Add finely minced garlic. Stir for 30 seconds2 cloves garlic
- Stir in seasonings. Stir for 30 seconds allowing seasonings to become warm and fragrant. Do not over cook or the seasonings may become bitter.1 ½ teaspoons salt, 1 teaspoon chili powder, 1 teaspoon dry mustard, ½ teaspoon smoked paprika
- Add cooked bacon, finely diced ham and chopped Anaheim pepper2 Anaheim peppers, ½ cup ham
- Pour in tomatoes, water, Worcestershire sauce and brown sugar. Stir to combine3 Tablespoons Worcestershire sauce, 1 28 oz can crushed tomatoes, 1 cup water, 2 teaspoons brown sugar
- Simmer covered over low heat for 30 minutes, stirring occasionally
- Add drained, cooked beans into the tomato sauce Stir gently to combine
- Stir in one cup of reserved bean liquid.
- Simmer over low heat for 30 minutes, stirring occasionally. Add additional water if beans become too thick
- Serve with fresh chopped parsley (if desired)1 Tablespoon fresh parsley
Notes
- Plan ahead. These beans take awhile to cook. Make certain you plan enough time to first soak the beans overnight and then cook the beans. Next you'll cook the sauce and finally the beans and sauce together.
- Be certain to soak your beans before cooking. (can use the quick soak method, if needed)
- When draining your beans, save the cooking liquid. I always pour off about two cups of the liquid into a glass measuring cup and then continue draining my beans in a colander. That liquid has a lot of flavor and slightly starchy.
- If you can't find pinquito beans, you can use pink beans or even a small white bean.
- Diced canned tomatoes can be used in place of the crushed tomatoes. Place diced tomatoes in a food processor or blender to make a smooth consistency
- I roast my Anaheim peppers, but you could also buy canned roasted peppers.
- Sweet paprika can be used in place of smoked paprika
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from Food and Wine.
Mark says
Made these with San Diego Style Carne Asada (Best Carne EVER) with grilled street corn. Perfect summer meal for 4th of July. Had to use small pink beans, can't find pinquito beans in Northern Virginia. Looked everywhere too.
Kathy says
Hi Mark,
That sounds like a perfect 4th of July menu! Pinquitos can be ordered on line through Susie Q's and Gordo's Beans. Both companies are based out of the Santa Maria area. I need to check out the Carne Asada! 🙂
Kathy
David @ Spiced says
Now this is my kind of summer side dish! I must admit that I've never heard of Santa Maria style beans before, but after looking at the recipe I know it's right up my alley. The smoky flavors in these beans are perfect for alongside a good grilled steak. Hope you guys had a great long weekend, Kathy!
Kathy says
They originate from the other side of the country from you - California. They are perfect with a good grilled steak! 🙂
Dawn - Girl Heart Food says
I love homemade beans and these look jam packed with flavour! Just had some for supper last night, actually! II could eat 'em any day of the week! These look delicious, Kathhy 🙂
Kathy says
Me too! I had some leftovers in my lunch today!