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Classic BBQ Side Dish

Featured in Delicious Perfect Sides.

These traditional Santa Maria pinquito beans simmer with ham hock and bacon in a smoky-sweet sauce. Originally from California, they're the perfect match for grilled tri-tip or any summer barbecue.

Clare Greco
Updated on Mon, 20 Jan 2025 16:12:59 GMT
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A plate of sliced smoked brisket served alongside a portion of baked beans. Pin it
A plate of sliced smoked brisket served alongside a portion of baked beans. | recipesbyclare.com

I discovered Santa Maria Pinquito Beans during a California road trip and I've been obsessed ever since. These little pink beans have become my secret weapon for summer barbecues. They bring this incredible smoky sweetness that just makes grilled meats sing. After countless attempts to recreate that perfect Central Coast flavor I'm excited to share my foolproof recipe.

The Magic of Pinquito Beans

These tiny pink beans are true California gems grown exclusively in the Santa Maria Valley. I love how they keep their shape while cooking never turning mushy like other beans. They're actually a special cross between pink and white beans giving them this unique nutty flavor that's totally addictive.

What You'll Need

  • Pinquito Beans: 1 lb, soaked overnight for best results.
  • Ham Hock: 1, for adding smoky depth to the beans.
  • Bacon: 1 lb, crisped to perfection for rich flavor.
  • Anaheim Chiles: 2 fresh or 1 (7 oz) can of fire-roasted green chiles for a mild heat.
  • White Onion: 1, diced, for a sweet and savory base.
  • Garlic: 3 cloves, minced, to enhance the dish's aroma.
  • Spices: Ancho chili powder, paprika, dry mustard for a balanced kick.
  • Brown Sugar: 2 tbsp, for a hint of sweetness.
  • Tomato Sauce: 1 (15 oz) can, to create a rich, hearty sauce.
  • Worcestershire Sauce: 1 tbsp, for a touch of umami.

Let's Get Cooking

Cook the Beans
Simmer the soaked pinquito beans with a ham hock in water for 2–3 hours until tender. Avoid adding salt at this stage to ensure even cooking.
Prepare the Sauce
Crisp the bacon in a large skillet. Sauté onion, garlic, and chiles until fragrant. Stir in tomato sauce, spices, and brown sugar, and let simmer for 5–10 minutes.
Combine and Simmer
Add the cooked beans to the sauce, along with some of the bean cooking liquid. Simmer over low heat, stirring occasionally, until the flavors meld and the sauce thickens.
Serve
Serve the beans warm alongside grilled tri-tip or your favorite barbecue dishes. Garnish with sour cream or fresh parsley for a finishing touch.
A close-up of a spoonful of baked beans in a rich, brown sauce, resting above a pot filled with more beans. Pin it
A close-up of a spoonful of baked beans in a rich, brown sauce, resting above a pot filled with more beans. | recipesbyclare.com

How We Serve Them

In our backyard these beans are always next to a juicy grilled tri tip it's the classic California combo. My kids love them with grilled chicken and my husband swears they make his ribs taste even better. When I'm feeling fancy I'll add a dollop of sour cream and some fresh herbs on top.

Keeping Them Fresh

These beans actually taste better the next day once all those flavors have had time to mingle. I store them in the fridge for quick weekday meals they last about 4 days. For bigger batches I freeze portions in containers they reheat beautifully whenever we need a taste of California comfort.

Mix It Up

Can't find pinquito beans? Don't worry I've used small white beans in a pinch and they work great. Sometimes I throw in some diced bell peppers for extra color or swap the fresh chiles for canned when I'm short on time. The recipe is pretty forgiving just keep that smoky bacon base.

A close-up view of baked beans with a rich, glossy sauce in a stainless steel bowl. Pin it
A close-up view of baked beans with a rich, glossy sauce in a stainless steel bowl. | recipesbyclare.com

Party Perfect

Every time I bring these beans to a barbecue people go crazy for them. They're perfect for feeding a crowd and staying warm in a slow cooker while everyone mingles. Just make sure you make extra the bowl always ends up empty.

California Dreaming

Making these beans always takes me back to that first taste in Santa Maria. There's something special about cooking a recipe that's so tied to a specific place. Every pot of beans tells a story of California's barbecue culture and I love being part of that tradition.

Make Ahead Magic

These beans are a lifesaver for entertaining. I make them the day before any big gathering the flavors get even better overnight. Just warm them up slowly before serving and nobody will guess you prepped ahead.

A close-up view of a silver bowl filled with baked beans in a rich, thick sauce, with a spoon resting inside. Pin it
A close-up view of a silver bowl filled with baked beans in a rich, thick sauce, with a spoon resting inside. | recipesbyclare.com

Frequently Asked Questions

→ Can I use canned chiles instead of fresh?

Yes, substitute a 7-ounce can of fire-roasted green chiles, drained, for the fresh Anaheim chiles.

→ Can I make these beans ahead?

The beans can be made ahead and reheated. The flavor actually improves the next day.

→ What if I can't find pinquito beans?

While pinquito beans are traditional, small pink or pinto beans can work as substitutes.

→ Can I make this in an Instant Pot?

Soak beans 8 hours, drain, then cook in fresh water for 10-12 minutes at pressure.

→ What's the best way to serve these beans?

Traditionally served with Santa Maria tri-tip, but great with any grilled meats. Top with sour cream and diced onions.

Santa Maria Pinquito Beans

Traditional California-style beans simmered with ham hock and bacon in a rich, smoky sauce. The classic side dish for Santa Maria tri-tip.

Prep Time
30 Minutes
Cook Time
120 Minutes
Total Time
150 Minutes

Category: Perfect Sides

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 servings)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 1 pound pinquito beans, dry.
02 1 ham hock.
03 10 cups water.
04 1 pound bacon, chopped.
05 2 Anaheim chiles.
06 1 large white onion, chopped.
07 4-5 cloves garlic, minced.
08 1½ teaspoons kosher salt.
09 ½-1 teaspoon ancho chile powder.
10 1 teaspoon brown sugar.
11 1 teaspoon dry mustard.
12 1 teaspoon paprika.
13 15 ounces tomato sauce.
14 1 cup water.
15 3 tablespoons Worcestershire sauce.
16 Sour cream for garnish.
17 White onion, chopped for garnish.

Instructions

Step 01

Rinse beans, add to pot with ham hock and water. Boil then simmer 2-3 hours until tender.

Step 02

Broil Anaheim chiles until blackened. Steam in sealed container 20 minutes, peel and chop.

Step 03

Cook chopped bacon until crisp. Drain excess grease leaving 1 tablespoon.

Step 04

Sauté onion, roasted chiles, garlic and spices in bacon fat. Add tomato sauce, water, Worcestershire sauce. Simmer 30 minutes.

Step 05

Add cooked beans and ham to sauce. Add reserved bean liquid to desired consistency.

Notes

  1. Traditional Santa Maria, California side dish.
  2. Can use canned green chiles instead of fresh.
  3. Save excess bacon grease for other uses.

Tools You'll Need

  • Large stock pot.
  • 12-inch high sided skillet.
  • Baking sheet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 274
  • Total Fat: 14 g
  • Total Carbohydrate: 19 g
  • Protein: 19 g