Prep 10 hrs
Cook 2 hrs
This is a barbecue-style bean recipe that's traditionally served with grilled Santa Maria Tri-Tip, Santa Maria-Style Salsa, 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.
- 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.
Yummy, light beans. I used the pink beans, let them soak overnight and then threw the beans in a crockpot while I was away all day. I set them on low, 8 hours, but probably overcooked them. Still, awesome and delicious. I didn't have any ham, so just tossed some extra bacon in instead, turned out delightful. Paired with the Santa Maria tri-tip and maybe some potato salad, this would be big hit at any BBQ this summer! If you like chili sauce, add even more than the recipe calls for. I love it as is. I will be making this again if called for a side dish to any BBQ event this year.
I made this to go with the Santa Maria Tri-Tip for our Mexican Themed Father's Day BBQ. They turned out REALLY well and everyone ate them up. I did change a few things, but not the basic recipe. I cooked the beans in the crock pot and after they were done I made the sauce and poured them over the beans. Then I put the crock pot on warm until dinner was served. Somehow I expected these to be more like baked beans with a heavy sauce, but this sauce is light and spicy, sweet and delicious!
This was really good; the chili sauce makes it. I used pinto beans and almost over-cooked them--you may not need to simmer them for 2 hours.