Description
A savory and hearty dish made with classic California-grown pinquito beans. Perfect as a side for barbecue, tacos, or served with rice for a wholesome meal.
Ingredients
1 cup dried pinquito beans
4 cups water (plus more for soaking)
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
1 tablespoon olive oil
Optional: 1/4 cup tomato sauce or chopped tomatoes
Optional: chopped cilantro or green onions for garnish
Instructions
1. Rinse and sort the dried beans. Soak overnight in plenty of water, or use a quick soak method.
2. Drain soaked beans and add to a pot with 4 cups of fresh water.
3. Add chopped onion, garlic, cumin, paprika, oregano, and bay leaf.
4. Bring to a boil, then reduce heat and simmer, partially covered, for about 1.5 to 2 hours or until beans are tender.
5. Add salt and pepper to taste during the last 15 minutes of cooking.
6. If using, stir in tomato sauce or chopped tomatoes and olive oil. Simmer for 10 more minutes.
7. Remove bay leaf and serve warm, garnished with herbs if desired.
Notes
Pinquito beans are traditionally served with Santa Maria-style barbecue.
You can cook these in a pressure cooker for faster results—about 30 minutes on high pressure.
Leftovers keep well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Californian
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pinquito beans, Santa Maria beans, barbecue side, California beans