For an even smokier flavor, consider using smoked paprika in addition to regular paprika. If you can't find pinquito beans, you can substitute small red beans or even kidney beans. Adjust the amount of chipotle chile powder to your preference for spiciness. These beans are excellent served as a side dish with grilled meats, or as a hearty vegetarian main course.
Chef John's Santa Maria-Style Beans
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PREP TIME20 mins
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COOK TIME2 hrs 15 mins
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TOTAL TIME10 hrs 35 mins
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SERVING6 People
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VIEWS108
Transport yourself to the heart of California's Central Coast with these authentic Santa Maria-style beans. Infused with smoky bacon, savory ham, and a medley of spices, these 'little pink' pinquito beans are simmered to perfection in a rich, tomato-chili sauce. A true barbecue staple that will elevate any meal!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol10 mg
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Fiber11 g
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Protein20 g
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Saturated Fat1 g
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Sodium839 mg
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Sugar8 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 hrs
Soak the beans: Place pink beans into a large bowl or pot and cover with several inches of cool water. Let stand for at least 8 hours, or preferably overnight. (8+ hours)
02
Step
1 hrs 45 mins
Simmer the beans: Drain the soaked beans and transfer them to a stockpot. Add enough fresh cold water to cover the beans. Bring to a simmer over medium heat and cook until the beans are almost completely tender. (1 hour 45 minutes)
03
Step
44 mins
Prepare the sauce: While the beans are simmering, cook the diced bacon in a large saucepan over medium heat until it renders its fat and is cooked through but not crispy. Add the diced ham and cook until heated through. Stir in the minced garlic and cook until fragrant. Stir in the canned diced tomatoes, water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and dried oregano. Bring the mixture to a simmer, then reduce the heat to low and cook gently until the flavors have melded together. (30 minutes)
04
Step
31 mins
Combine and finish: Drain the almost-tender beans, reserving 1 cup of the cooking liquid. Add the drained beans, reserved cooking liquid, and the tomato-chili sauce mixture to the stockpot. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the beans are completely tender, the sauce has thickened, and all the flavors have come together beautifully. (30 minutes)
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Karley Weissnat
May 15, 2025I added a diced bell pepper to the sauce for extra veggies and it was a hit!
Elroy Lehner
Apr 16, 2025My family loved these beans! Even my picky eater asked for seconds.
Jaydon Stehr
Mar 22, 2025The perfect side dish for our BBQ! Everyone raved about the smoky flavor.
Fidel Mayer
Jan 1, 2025The spice level was perfect. I wouldn't change a thing!
Selina Schimmel
Dec 26, 2024So much better than the canned version, and not difficult to make!
Callie Beer
Nov 17, 2024I used kidney beans since I couldn't find pinquito, and they turned out great! Thanks for the recipe!
Sabina Legros
Oct 5, 2024Easy to follow instructions and delicious results. This is going into my regular rotation.
Evert Smitham
Sep 29, 2024This recipe is amazing! The beans are so flavorful and tender. I'll never buy canned beans again!
Olin Bergstrom
Aug 4, 2024Great recipe! I halved the sugar, and they were still delicious.