Santa Maria Style Pinquito Beans Recipe - Cooking Index
1 lb | 454g / 16oz | Small pink beans - (pinquito) |
1 | Bacon - diced | |
1/2 cup | 73g / 2.6oz | Diced ham |
1 | Garlic - minced | |
3/4 cup | 177ml | Tomato puree |
1/4 cup | 59ml | Red chili sauce - (las palmas) |
1 tablespoon | 15ml | Sugar |
1 teaspoon | 5ml | Salt |
1 teaspoon | 5ml | Dry mustard |
1 | Msg or accent |
Pick over beans to remove dirt and small stones; cover with water and soak overnight in a large container. Drain, cover with fresh water and simmer 2 hours, or until tender.
Saute bacon and ham until lightly browned; add garlic, saute a minute or two longer. Add tomato puree, chili sauce, sugar, mustard, salt and MSG.
Drain most of the liquid off beans and stir in sauce. "Pinquitos" are grown locally only; contact the Chamber of Commerce and Visitor Convention Bureau for a list of sources.
Source:
Bill Wight
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