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Pinquito Beans

Summertime side dish that pairs with grilled tri-tip steaks
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Californian, Mexican
Keyword: Bacon, pinquito beans
Servings: 8

Equipment

  • Large heavy bottomed pot

Mise en place

  • 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

Method

  • 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.

Notes

Don't add salt too soon, or the beans will become tough.