Hello, this is Chef John from Foodwishes.com with Santa Maria style beans. This is the classic side dish for that Santa Maria style Tri-Tip we did not too long ago. So let me show you my version for this famous California bean dish.
We’re going to take one pound of beans. I’m using pink beans and Santa Maria that you simply called pinquitos which is just mean little pink bean. You can use any dry bean, pinto bean if you can’t find anything else, works fine. Alright, you’re going to soak that overnight then you’re going to drain the water, put in to stock pat and add enough cold water to cover by a couple inches, bring that up to a simmer and then simmer that for one hour and 45 minutes.
Now in the meantime, we’re going to make the sauce. We’re going to add a couple strips of beacon, two little sauce pan here. I’m using pepper beacon. You can use anything you want. We’ve already cooked that on medium heat. I don’t want it really crispy. I just want it cooked, alright and also not going to drain the fat. There’s not going to be that much but you want to keep the fat in there, very important for the flavor this bean dish. I’m going to add my dice cooked ham, cook that for about a minute, add two close of crash garlic. You just cook for another maybe 30 seconds a minute. I don’t want that to brown and then I’m going to have the rest of the ingredients. I have one can of dice tomato. You can also use tomato sauce. A lot of recipe is called for tomato sauce, tomato puree and the summer fresh tomato of course if you have it use that. A little bit of ketchup, some dry mustered, some paprika, some chaput, some sugar, some salt, some chili powder, I’m using ancho, a little pinch of dry oregano.
Alright, so we’re going to mix that up. We’re going to have about half a cup of water, stir, bring it up to simmer, reduce it very low and just simmer this for about 30 minutes. And then what we’re going to do is we’re going to finish cooking this with the beans. Alright, so it’s been about an hour and 45 minutes, the beans are just about tender. In fact, they’re tender but they’re not super falling apart tender. But what I want to do is finish cooking them with the sauce. So drain them, reserve about a cup of the cooking liquid, alright so see that and we’re going to dump in our sauce, give it stir, bring this up to a simmer and then reduce the heat to very low and simmer that about 30 minutes until the beans is finished cooking. It’s going to thicken up a little. Make sure it’s very low, stir once in a while. Beans will burn to the bottom of a pot and you will have to throw away the whole thing. Burn bean flavor is not good. They will permeate everything you like to start over. Add a little more of that cooking liquid or water if gets too thick but that should be just about right.
Alight, that’s it Santa Maria style beans a great, great barbecue side dish. You get that smokiness from the beacon and the ham, a little bit of smokiness from the chipotle pepper, the tomato and the sugar and the dry mustered, use it that kind of barbecue flavor but not over powering, just great, great side dish, just goes with anything but it really goes great with that Santa Maria style try tip or any kind of barbecue beef, which is what I serve with. Alright, and that’s how we do it in Santa Maria, California. You’ve know I never been there but if I went there, that’s how we do it.
Thanks but I just said that. Anyway, check the website for the ingredient amount. You know it would be there. And as always, enjoy.
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