|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 12g||43%|
|*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.|
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.
- 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 teaspoondry mustard
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle pepper, optional
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup water
Gather the ingredients.
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.
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.
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 with grilled Santa Maria tri-tip.