Santa Maria Style Pinquito Beans

Rancho Gordo 

Is one of the larger suppliers of heirloom beans. I originally heard about this brand through one of my food magazines.

As soon as I heard about heirloom beans I knew I had to try them.

Woohoo!! Santa Maria Style Pinquito Beans! An heirloom bean similar to the pinto beans. These are a healthy side for your BBQ or meats with great flavor! | www.alldayieat.com

First, because they sounded so tasty and second because they are a healthy way to meet your daily protein and fiber requirements.

If you’ve never heard of heirloom beans before, a quick google search will show you all the different varieties. And there are many!! ????

For this post, I’ll be sharing how I prepared my pinquito beans. Which are quite similar to pinto beans. Just a lot smaller.

If you like pinto beans, you will probably like pinquitos!????????????

 

Pinquito beans vs Pinto beans

I think there are several differences:

  • I think the flavor of these is much more prominent.
  • The texture was more firm.
  • The outside skin of the beans never fell off after cooking and mixing, like often happens with other beans. (But maybe I didn’t cook them long enough. ???? Next time I will cook them longer to see if the skin actually does come off.)
  • These beans are pretty small, maybe 1/4-1/3 inch in size, and even after soaking, they remained small. Almost like the size of M&M’s or Skittles.

Taste the bean.????

Not the rainbow.

New marketing phrase?

This recipe is again supposed to be a side for BBQ. I think I really want to eat BBQ… and I’m just making all the sides first.

????Have you noticed?

 

Here’s how they looked after an overnight soak

 

This is how the beans looked in the pot just before serving

 

The pinquito beans prepared 

 

In case you missed them, here are some of my other bean posts!

 

 

recipe inspired by cambriawines.com

Print Recipe
Santa Maria Style Pinquito Beans BigOven - Save recipe or add to grocery list Yum
Course side
Cuisine New American
Prep Time 15 minutes
Cook Time 4 hours
Passive Time 3.5 hours
Servings
people
Ingredients
Course side
Cuisine New American
Prep Time 15 minutes
Cook Time 4 hours
Passive Time 3.5 hours
Servings
people
Ingredients
Instructions
  1. Soak beans overnight in 5 cups of water.
  2. Leave beans in their soaking liquid and add, carrots, onions, celery, and salt. Bring to a boil and then reduce to a simmer. Cover and cook for 2 - 3 hours until the beans are tender.
  3. Meanwhile, in a large skillet, add olive oil with bacon and cook until crispy on medium heat. Remove bacon when done and set aside. Add onion and cook for 3-4 minutes, stirring occasionally.
  4. Add the garlic and cook for 1 minute, then add the tomato purée, brown sugar, dry mustard and Tabasco.
  5. Add the contents of the skillet into the pot with cooked beans and simmer for at least one hour. Mix occasionally and once the flavors have melded together, serve!
Recipe Notes

If you can't find these in your local market, Amazon has a sampler available.

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My creations cover the globe as I explore and play with anything Japanese, New American, and Indian. Read here: for more about me.

If you get a chance to try one of my recipes, let me know and tag me on Facebook using "@alldayieat" or Instagram "@alldayieatblog" + #alldayieat

 

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