Pinquito beans are native to the Santa Maria Valley in Southern California. They are a cross between a small pink and a small white bean. The are available for purchase online or you can substitute pinto beans. These beans are the traditional side dish of Santa Maria Barbecue.
- 1 pound (450 g) pinquito beans, washed
- 3/4 cup (180 mL) of pureed tomatoes
- 1/2 cup (120 mL) cubed ham
- 1/4 cup (60 mL) chili sauce
- 1 tablespoon (15 mL) sugar
- 1 clove garlic, minced
- 1 teaspoon (5 mL) salt
- 1 teaspoon (5 mL) dry mustard
1. Soak pinquito beans in lots of cold water overnight. Drain, rinse and place beans in a large pot. Cover with fresh water and simmer for 2 hours or until the beans become tender.
2. Meanwhile, sauté ham in a skillet. Add garlic and continue until garlic browns. Add in remaining ingredients.
3. Drain beans and return to pot. Stir in ham and sauce and mix until combined. Keep warm until served.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|