Santa Maria Style Pinquito Beans

Written by
John Mitzewich
John Mitzewich is a writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about our editorial process
John Mitzewich
Published on 07/05/19 by John Mitzewich
John Mitzewich is a writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats's Editorial Process

Updated 07/05/19

Santa Maria Pinquito Beans
Jacob Snavely / Getty Images
  • Total: 90 mins
  • Prep: 15 mins
  • Cook: 75 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
236 Calories
2g Fat
42g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 236
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 4mg 1%
Sodium 167mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 12g 43%
Protein 14g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Santa Maria style beans recipe is a classic side dish for California's famous grilled Santa Maria tri-tip. Santa Maria style beans are traditionally made using pinquito beans, which are small pink beans native to that part of California, but any dried bean will work for this great barbecue side dish.

Ingredients

  • 1 pound dry pinquito beans, pink beans, or pinto beans
  • 2 strips bacon (diced)
  • 1/2 cup smoked cooked ham (diced)
  • 2 clove garlic (minced)
  • 1 (14.5-oz) can diced tomatoes
  • 1/4 cup ketchup
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle pepper, optional
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water

Steps to Make It

  1. Gather the ingredients.

  2. Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3-inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.

  3. While the beans are cooking, saute bacon in a saucepan over medium heat until lightly browned. Add the ham and garlic; saute 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water. Bring to a simmer, reduce heat to low and cook for 30 minutes. Reserve.

  4. When beans are ready; drain, but reserve one cup of the cooking liquid. Return beans and cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot.

  5. Enjoy!

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