Pinquito Beans
intro
Tender, smoky, sweet-savory pinquito beans, the iconic Central California Santa Maria-style BBQ side, slow-simmered with bacon and warm aromatic spices.
Ingredients
Steps
Soak the pinquito beans
Rinse 450g dry pinquito beans under cold running water, picking out any small stones or shriveled, discolored beans. Place in a large glass or ceramic bowl, cover with 10cm (4 inches) of cold water, and soak for 8 hours (or overnight) at cool room temperature; drain fully before use. For a quick soak, cover beans with boiling water, rest for 1 hour, then drain thoroughly.
Sauté bacon and aromatics
Heat a heavy-bottomed 5-liter (5.3 quart) cast iron Dutch oven over medium stovetop heat (175°C/350°F). Add 150g diced thick-cut bacon, cooking for 6-8 minutes, stirring occasionally, until fat fully renders and bacon turns golden with crisp edges. Add 150g finely diced yellow onion, cook for 5 minutes until soft and translucent, then stir in 10g minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
Toast spices and tomato
Stir 32g (2 tbsp) tomato paste, 2g (1 tsp) chili powder, 2g (1 tsp) smoked paprika, and 1g (1/2 tsp) ground cumin into the bacon and onion mixture. Cook over medium heat for 2 minutes, stirring constantly, until the tomato paste darkens to a deep rust red and the spices release a rich, warm, earthy aroma.
Slow-simmer the beans
Add the drained soaked pinquito beans, 1.2L (5 cups) low-sodium chicken broth, 113g drained mild diced green chiles, and 25g (2 tbsp, packed) light brown sugar to the pot. Stir fully to combine, bring to a rolling boil over medium-high heat, then reduce heat to low (93°C/200°F) to maintain a gentle, steady simmer. Partially cover the pot with its lid, and cook for 1 hour 45 minutes, stirring every 20 minutes to prevent beans from sticking to the pot bottom.
Season and adjust texture
After 1 hour 45 minutes of simmering, test bean tenderness by pinching one between your fingers: it should be soft and creamy inside but hold its shape, not mushy or split. Stir in 15ml (1 tbsp) apple cider vinegar, 9g (1.5 tsp) kosher salt, and 1g (1/2 tsp) ground black pepper. If beans are too soupy, simmer uncovered for 10 additional minutes to thicken the broth; if too thick, stir in 60ml (1/4 cup) warm water to reach your desired consistency.
Rest before serving
Remove the pot from heat, cover fully with the lid, and let the beans rest for 10 minutes off the heat to allow flavors to meld and the broth to thicken slightly. Taste and adjust salt or vinegar to preference before serving warm.
Tips
2.If authentic pinquito beans are unavailable, small dry pink beans make the closest substitute; skip larger pinto beans, as they have a starchier texture and milder flavor that does not match the traditional profile.
3.These beans taste even better when made 1-2 days ahead: store in an airtight container in the refrigerator, and reheat gently over low heat, as the flavors deepen and meld as they rest.
OMG these are SO good! Made them for our weekend Santa Maria style tri-tip cookout and everyone was begging for the recipe. I’ve tried a couple other pinquito bean recipes before and this one is dead on for the classic taste I remember from trips up the central coast. Perfect balance of sweet and savory, not too heavy. Will be making these every time we fire up the grill from now on!
Super easy recipe, perfect for Sunday meal prep! I portioned these out for weekday lunches with a little grilled chicken and they held up great all week. Only reason I’m not giving 5 stars is I accidentally added a little too much chili powder my first go, but that’s totally my bad, not the recipe’s fault. Will definitely dial that back next time.
Brought these to my office potluck yesterday and the crockpot was scraped clean before I even got a second helping! Multiple people stopped by my desk to ask for the link, it was a total home run. So easy to throw together even with my chaotic morning schedule, 10/10.
Game changer! I always thought pinquito beans were too fussy to make at home but this recipe was so straightforward. I let the beans soak overnight like the note suggested and they cooked up perfectly tender, no crunchy bits at all. The little hint of bacon fat? *Chef’s kiss*
Solid bean recipe! I’m used to Texas-style baked beans which are a little heavier on the molasses and brisket bits, but these were a nice lighter change of pace for our last backyard BBQ. I threw in a handful of diced jalapeños for a little kick and it worked perfectly.
Just finished making these for a dinner party tonight and my whole apartment smells incredible. I tasted a spoonful while it was simmering and wow, exactly the flavor profile I was hoping for. Can’t wait to serve these with the grilled tri-tip I’ve got marinating!
My kids loved it! I was worried the flavor would be too complex for my super picky 7 and 9 year old, but they both cleaned their plates and asked if we could have these beans again next week. Even my husband, who swears he “doesn’t like bean dishes”, had two servings. Total family win.
Taste was great, but I wish the recipe noted how much liquid to expect when they’re done cooking. I ended up with way more watery broth than I thought I would, so I had to simmer them uncovered for an extra 20 minutes to thicken things up. Still tasted good, just a heads up for other cooks.
Made these for a car camping trip this past weekend, heated them up over the camp stove and they were chef’s kiss. Light enough that we didn’t feel sluggish after eating, but hearty enough to fuel us for a morning hike the next day. 10/10, will be a camping staple from now on.
Really tasty! I swapped the bacon for smoked paprika and a little liquid smoke to make these vegetarian, and the flavor was still spot on. Super easy to adapt for different diets, which I love as someone who cooks for a mix of meat eaters and veggie friends.
I grew up going to Santa Maria barbecues with my grandpa back in the 50s and 60s, and I’ve been chasing that perfect pinquito bean flavor for decades. This recipe is it. Tastes exactly like what the old cowboys would serve up at the community cookouts. Brings back so many memories.
Made these for our beach day cookout and they held up so well in the cooler! We heated them up on the portable grill, and everyone raved. Way better than the boring canned baked beans I usually bring to these things. Worth the extra effort.
Was worried these would be too much work for a weeknight dinner, but nope! The recipe was way easier than I expected, even with the simmer time. I threw it together right after getting home from work, let it simmer while I helped the kids with homework, and dinner was ready right on schedule.
Great flavor, but I couldn’t find pinquito beans at my local grocery store so I used small pink beans instead. Tasted really good, but I’m curious if it’s way different with the actual pinquito beans? Might have to order some online for next time.
Just took my first bite and WOW. I added a little extra garlic because I’m a garlic fiend, and it’s perfect. The sweet/savory/smoky balance is so on point, I can already tell this is going into my permanent recipe rotation.
Brought these to our Falcons tailgate last Sunday and they were gone by the end of the first quarter. Even the guy who brings his own famous baked beans every week asked for the recipe! Absolute tailgate legend move making these, 10/10.
Wait, can I make these in the Instant Pot? I don’t love simmering things on the stove for 2 hours because I get distracted and burn stuff (ask my husband about the time I burned rice last week lmao). The recipe looks amazing, I’m just trying to figure out the best method for me before I dive in! Would love to cut the cook time down if possible!
Made these vegan by using coconut bacon and vegetable broth, and they were so flavorful! I was worried the substitutions would make them taste off, but the base recipe is so well seasoned you barely notice the swaps. Will definitely make again, maybe add a little chipotle in adobo next time for extra smokiness.
I run a small weekend catering business and I added these to our summer BBQ menu last month. They are far and away the most popular side we offer right now! Clients keep saying they’re the best beans they’ve ever had, I can’t believe how easy they are to scale up for large groups.
This was my first time ever cooking dried beans from scratch, and I was so nervous I’d mess it up! The instructions were so clear and easy to follow, and they came out perfect. I feel like a real home cook now lmao, my roommate thought I ordered them from a fancy BBQ place.