Ranch Style Poquito Beans Recipes
SANTA MARIA RANCH-STYLE BEANS
I clipped this from a newspaper years ago, and it is one of the best bean recipes I've ever made. It can be a bit tricky to find dried pinquito beans, but try the produce section of bigger markets, or farmers markets or farm stands. If worse comes to worse you can find them at a couple of places online. It's worth the search! Great for parties and barbeques.
Provided by Wasteoftym
Categories Beans
Time 3h40m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 294.2, Fat 8.1, SaturatedFat 3, Cholesterol 30.8, Sodium 854.2, Carbohydrate 36.9, Fiber 8.4, Sugar 4.7, Protein 20.4
CHEF JOHN'S SANTA MARIA-STYLE BEANS
Classic Santa Maria-style beans are made with a special variety of pink beans called pinquitos. These 'little pink' beans are prepared in a spicy, smoky, tomato/chili sauce that's spiked with not one, but two kinds of pork. Santa Maria beans have come into my life relatively late, so I plan on making up for lost time this barbecue season.
Provided by Chef John
Categories Side Dish
Time 10h35m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 56.4 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 10.6 g, Protein 20.2 g, SaturatedFat 1.4 g, Sodium 838.8 mg, Sugar 7.7 g
SANTA MARIA-STYLE PINQUITO BEANS
This is a barbecue-style bean recipe that's traditionally served with grilled Recipe #185560, Recipe #185563, and corn tortillas. Pinquito beans (they might also be labeled "pink beans") are more authentic, and better if you can find them, but pinto beans will work, too. Look for pinquitos at a Latino market if you have one close by, or you can order them online.
Provided by MaryMc
Categories Beans
Time 12h
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 79.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 11.2, Sodium 636.6, Carbohydrate 6.4, Fiber 0.8, Sugar 4, Protein 4.3
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SANTA MARIA STYLE PINQUITO BEANS - A FEAST FOR THE EYES
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- 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, removed the garlic cloves and ham hock and return to pot. Add cold water to cover beans by 3 inches. Add the whole garlic cloves and ham hock (if using),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.Remove the garlic cloves and ham hock. Once the ham hock has cooled, cut the meat off the ham hock to add to the finished beans.
- Cook bacon in a medium sauce pan over medium-high, stirring occasionally, until lightly browned, about 7 minutes. Add onion, Anaheim chile, chopped ham, and minced garlic, and cook, stirring occasionally, about 2 minutes. Add salt, ancho chile powder (or a combination of chili powder and cayenne pepper), brown sugar, dry mustard, and paprika, and cook, stirring occasionally, until spices smell toasted, about 1 minute. Stir in tomato puree, 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. Add the ham hock meat. Simmer over low until thoroughly heated, about 30 minutes.
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- 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.
- 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, 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.
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