 and a beef tri-tip. Pinquitos are a very small, chili-type bean that is loaded with California history. These beans are delicious and meaty and the perfect match for any barbecue, chili or even salad. If you're like me and always forget to soak the beans overnight, you can do it in an Instant Pot / Pressure Cooker. I have also included the stovetop version. data-pin-do=)
Santa Maria Pinquito Beans
July 9, 2019
Classic Santa Maria country barbecues include the Pinquitos (AKA Pink Beans) and a beef tri-tip. Pinquitos are a very small, chili-type bean that is loaded with California history. These beans are delicious and meaty and the perfect match for any barbecue, chili or even salad. If you're like me and always forget to soak the beans overnight, you can do it in an Instant Pot / Pressure Cooker. I have also included the stovetop version.
- Prep: 15 mins
- Cook: 1 hr
- Yields: 6 - 8 Servings
Directions
Instant Pot
1Spread the bacon out in the bottom of the pressure cooker pot, then put it over medium-low heat (or, in an electric PC, turn on Sauté mode). Cook the bacon, stirring often, until the bacon is starting to brown, about 5 minutes.
2Stir the onion and garlic into the bacon in the pressure cooker pot, and sprinkle with the ½ teaspoon of salt. Sauté until the onion softens, about five minutes.
3Add the sorted and rinsed pinquito beans to the pot, then sprinkle with 1 teaspoon salt, the mustard powder, and the baking soda. Stir in the water, and then stir in the tomatoes.
4Lock the lid on the pressure cooker and pressure cook at high pressure for 35 minutes in an electric pressure cooker, or 30 minutes in a stovetop PC. (On the Instant Pot, use the Manual setting, and set the cook time for 35 minutes.) Let the pressure come down naturally, about 20 minutes more. Remove the lid, tilting it away from you to avoid any hot steam.
5Serve, passing hot sauce at the table if you want an extra kick of heat.
Stovetop
1Rinse and sort beans. Place beans in a large, heavy pot. Cover with cold water, and soak 8 hours or up to overnight. Drain beans, and return to pot. Add cold water to cover beans by 3 inches. Bring to a simmer over medium, and cook, uncovered, until tender, about 1 hour and 45 minutes, adding hot water as needed to keep beans covered by about 1 inch. Drain beans, reserving 1 cup cooking liquid. Return beans and reserved cooking liquid to pot; stir in sauce. Simmer over low until thoroughly heated, about 30 minutes.
2While beans simmer, sauté the bacon until it starts to brown, about 5 minutes.
3Stir the onion and garlic into the bacon, and sprinkle with the ½ teaspoon of salt. Sauté until the onion softens, about five minutes. Add the beans to the pot, then sprinkle with 1 teaspoon salt, the mustard powder, and the baking soda. Stir in the water, and then stir in the tomatoes. Bring mixture to a simmer over medium. Reduce heat to low, and cook, stirring occasionally, 20 minutes. Remove from heat, and set aside.
Amy
July 11, 2019
Where to get the pinquito beans?