Pinquito beans are an heirloom variety indigenous to the California central coast.
This is the heart and soul of Santa Maria cooking.
Pinquito beans are an essential part of California cuisine, central to traditional Santa Maria tri-tip barbecue. Exclusive to the Central Coast, this variety thrives in the cool coastal climate. Pinquitos are related to the kidney bean but they taste so much better.
Pinquito beans have thin-skin, yet remain somewhat firm, while producing a distinctively heady, beefy pot liquor. They are ideal in chilis, at barbecues (this recipe), or for making borrachos (drunken beans). As a true Californian, they also work perfectly in meatless meals and on salads.
Santa Maria “Pinks” are widely believed to have been brought by migrant citrus workers in the 1950s. However, many say they date farther back to the Mission era in the late 1700s to early 1800s.
California’s brand of barbeque is the Santa Maria style. By definition it is beef grilled on an open pit over red oak, another indigenous species of the area, and served with a generous portion of Pinquito beans.
If you are near Nipomo, go to Jocko’s for a traditional experience. Select a Spencer or other cut of beef, and enjoy it with the traditional accoutrements of Pinquito beans, pico de gallo, a salad and garlic bread. But as you approach the door, you will probably notice people on their way out with pints and quarts of those beans.
This recipe is 100% about showcasing this delicious bean. No funky spices or sauces are necessary, just the usual suspects of aromatic vegetables and a little bacon. It’s best to keep it simple.
We make our beans from dried, then mash a small amount to thicken the pot in the end. If you have your own favorite process for making beans (pressure cooker / Instapot, in the oven, whatever), do whatcha like.
Make a big pot. These beans are amazing in the morning on a plate with eggs and a fried pork chop.
Pinquito Beans
Equipment
- Large heavy bottomed pot
Ingredients
- 1 lb. pinquito beans dried, or use or three 15oz. cans of canned pinquitos (keeping the liquid)
- 2 ea garlic cloves minced
- 2 ea onions peeled and diced
- 1 ea yellow bell pepper diced
- 1 ea jalapeño chili de-seeded and diced
- 1/2 to 1 lb. bacon diced and cooked 3/4 of the way, fat drained
- salt and pepper to taste
Instructions
- Rinse and make sure there are no small rocks. Soak the beans 1-2 hours (optional)
- Fry bacon in a large (preferably cast iron) pot over medium-high heat until almost fully cooked. Pour out excess bacon fat.
- Add the onions, chilis and bell peppers to the pot and stir. Cook until lightly golden, about 8 minutes.
- Add the garlic and sauté 1-2 minutes more.
- Add the soaked beans and enough of the soaking liquid to cover everything by 2".
- Increase the heat to high and bring to a boil. Boil 15 minutes.
- Reduce the heat to low and simmer with a lid on, yet slightly ajar to allow the broth to breathe and develop. Simmer 4-5 hours.
- When the beans are starting to soften, add salt.
- When the broth is heady, the beans are ready. Mash some of the beans with a potato masher or large spoon to thicken the liquor. Don't make refried beans. Just mash enough to thicken things up.
- Cook 30 minutes more over low heat until the flavors are fully developed.