Best Santa Maria Beans Recipes

CHEF JOHN'S SANTA MARIA-STYLE BEANS

Steps:

• Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
• While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
• Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.

SANTA MARIA-STYLE PINQUITO BEANS

Steps:

• Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container.
• Drain, cover with fresh water and simmer 2 hours, or until tender (pintos may need longer).
• Sauté bacon and ham until lightly browned; add to beans.
• Sauté onions in bacon fat until lightly browned.
• Add garlic and sauté a minute or two longer.
• Add tomato puree, chili sauce, sugar, mustard, and salt.
• Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.

SANTA MARIA-STYLE PINQUITO BEANS

Steps:

• Rinse 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. Alternatively, cook beans in a pressure cooker until tender.
• While beans simmer, cook bacon in a medium saucepan over medium-high, stirring occasionally, until lightly browned, about 7 minutes. Add onion, Anaheim chile, ham, and garlic, and cook, stirring occasionally, about 2 minutes. Add salt, ancho chile powder, brown sugar, dry mustard, and paprika, and cook, stirring occasionally, until spices smell toasted, about 1 minute. Stir in tomato puree, chile sauce, 1 cup water, and Worcestershire sauce. Bring mixture to a simmer over medium-high. Reduce heat to low, and cook, stirring occasionally, 30 minutes. Remove from heat, and set aside.
• 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.

SANTA MARIA RANCH-STYLE BEANS

Steps:

• Pick over and rinse beans. Place beans, beef broth and water in a large dutch oven; cover. Heat to boiling; reduce heat and simmer 2 hours, stirring occasionally.
• Saute ground beef, onions and garlic; drain.
• Add beef mixture and remaining ingredients to beans. Simmer, covered, 1 hour.
• If thinner consistency is desired, add more beef broth.

SANTA MARIA STYLE BEANS

Steps:

• Grill tri tip on BBQ over red oak. Once cooked, chop into small pieces.
• Combine beans, red onions, jalapenos and cooked tri tip. Warm up over low fire for 30 minutes or until beans are heated through. Serve immediately.

SANTA MARIA BEANS

Steps:

• Cover beans well with water. Boil.
• Add the salt and pepper. Simmer 2 hours.
• In a frying pan, saute the bacon, onion, garlic, seasonings, juice and ground beef. Add to the beans and cook another hour.