Pinquito Beans
The signature side of Santa Maria BBQ. Small, pinkish-brown beans simmered with bacon, tomato sauce, and spices. Creamy but holds its shape.
Pinquito beans are the defining side dish of Santa Maria - style barbecue on California's Central Coast. These small, pinkish-brown beans are native to the Santa Maria Valley and are prized for their dense, firm texture, which holds up through long, slow cooking.
Traditionally, the beans are soaked overnight, then simmered for 2 - 3 hours with bacon or ham hocks, tomato sauce, garlic, and spices. Pork fat is considered essential for the proper flavor and richness, and some cooks add a can of beer to the pot. The finished beans should be creamy inside but still intact, in a thick, saucy consistency that sits on the plate without running.
Authentic pinquito beans are preferred, but when they're unavailable, pink beans are the closest substitute, though they don't fully replicate the unique texture and character of true pinquitos.
On the classic Santa Maria barbecue plate, a generous spoonful of these beans goes down first. Slices of grilled tri tip are laid over the beans, salsa roja is spooned across the top, and grilled garlic bread is served on the side to soak up the juices. This combination - pinquito beans, tri tip, salsa, and garlic bread - defines the canonical Santa Maria BBQ experience.
Ingredients
- 1 pound dried pinquito beans (soaked overnight)
- 1 strip bacon (diced)
- 1/2 onion (diced)
- 2 cloves garlic (minced)
- 1 can (8 oz) tomato sauce
- 1/4 cup Santa Maria salsa
- 1 tablespoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon cumin
- Salt to taste
Instructions
- 1
Soak pinquito beans overnight in cold water. Drain and rinse.
Pinquito beans are small, pinkish-brown beans native to the Santa Maria Valley. If you can't find them, pink beans or small red beans are the closest substitute - but they're not the same. Susie Q's and a few online sellers ship real pinquitos.
- 2
In a large pot, combine beans with diced bacon, tomato sauce, garlic, chili powder, cumin, and enough water to cover by 2 inches.
Some Santa Maria old-timers add a can of beer to the pot. Ham hocks instead of bacon are also traditional. The point is pork fat - the beans need it.
- 3
Bring to a boil, then reduce to a low simmer. Cook partially covered for 2-3 hours, stirring occasionally, until the beans are creamy but still hold their shape.
Low and slow is the only way. If you rush them at a hard boil, the skins burst and you get bean mush. Check the water level every 30 minutes and add more if needed.
- 4
Season with salt and pepper. The beans should be saucy but not soupy — thick enough to sit on a plate next to tri tip without running.
These are the beans you see at every Santa Maria BBQ alongside grilled garlic bread and salsa roja. They go on the plate first, tri tip on top, salsa over everything. That's the canonical plate.