Santa Maria barbecue is one of California’s genuine regional cuisines. A classic spread includes Santa Maria–style Pinquito beans, grilled tri-tip, fresh salsa, salad and garlic bread. This barbecue tradition dates back to the mid-1800s when Spanish and Mexican vaqueros gathered on the Central Coast to share meals with family and friends. Although I live in Los Angeles, I grew up in the city and Santa Maria barbecue is one of those legendary meals I always recommend. If you haven’t tried it, the Hitching Post is a favorite destination for the authentic experience. If a trip north isn’t possible, this recipe — along with my Two Ingredient Tri Tip — will bring that classic Santa Maria flavor to your table.
Pinquito beans are small, delicate legumes native to the Santa Maria area. They have a texture and flavor that falls somewhere between a light chili and freshly cooked pinto beans. Size-wise they’re slightly larger than lentils and a bit thicker than many small beans, which helps them hold up during slow cooking. They are well worth tracking down: I made a pound and my husband and I almost finished them in two days — one dinner and the next day’s leftovers. This version is adapted from the Santa Maria Valley recipe collection and showcases the traditional flavors.
A brief history of the Santa Maria barbecue
The Santa Maria barbecue grew from ranch life on California’s Central Coast, where vaqueros hosted large gatherings and cooked over open pits. In the mid-1800s, when California was part of Mexico and the mission and rancho systems shaped daily life, cattle ranching flourished in the region. The climate and grasses of the Central Coast made it ideal country for cattle and for the type of communal barbecues that became a regional hallmark.
Across the United States there are many well-known regional barbecue styles — Kansas City, the Carolinas, Texas and Alabama, with Memphis often singled out for its distinct approach. Santa Maria’s style is less widely cited but is unmistakably Californian: it’s typically beef-based, built around tri-tip grilled over red oak and served with a simple salsa rather than heavy sauces. The combination of grilled beef, smoky char and complementary sides is unique to the region.
Let’s make Santa Maria–style Pinquito beans
Pinquito beans can be hard to find, so plan ahead. I buy mine from small suppliers that carry heirloom beans; if you can’t find true pinquitos, substitute small pink beans. These beans benefit from a long soak and slow cooking so they develop their signature texture and flavor.
Preparing the beans
Sort the dried beans and remove any stones or debris, then rinse thoroughly. Soak the beans in twice their depth of water — if the beans fill 2 inches of the pot, add 4 inches of water. Cover with a kitchen towel and soak for about 8 hours. Drain and rinse before cooking.
Cooking the beans
In a 4- to 6-quart Dutch oven or heavy stockpot, place the rinsed beans and add enough water to cover them, allowing room for expansion. Add one dried bay leaf and bring to a gentle simmer. Cook until tender, about 2 hours. Prepare the sauce when the beans have about 30 to 45 minutes left so the flavors finish together.
Cooking the sauce for the beans
Heat a skillet over medium-high and add chopped bacon. Sauté until cooked through but not crisp, then remove the bacon with a slotted spoon and add it to the simmering beans. In the rendered bacon fat, sauté diced onion and chopped jalapeño for about 5 minutes until softened and slightly browned. Add minced garlic and cook one more minute. Stir in crushed tomatoes, a splash of water, chili powder, salt and pepper. Reduce heat to low and simmer the sauce for about 30 minutes, stirring occasionally to prevent sticking. Turn off the heat and wait until the beans are nearly tender before combining.
Finishing the beans
When the beans are almost done — roughly 1 hour and 45 minutes into cooking — remove about 1 cup of cooking water so the pot isn’t overly soupy. You want just enough liquid to cover the beans. Add the prepared sauce to the beans, stir gently and simmer on low for another 20–30 minutes. During this finish, the sauce will thicken and the beans will absorb the smoky, savory flavors of bacon, garlic and tomato. Aim for a consistency similar to baked beans and adjust salt to taste.
These crave-worthy Santa Maria–style Pinquito beans pair beautifully with grilled tri-tip, a winter citrus salad and freshly baked bread for a true Central Coast barbecue experience.
If you try this recipe, please leave a comment and rate it to help other readers. We appreciate your feedback.
All content and photographs ©Claudia’s Table and claudiastable.com
Santa Maria Style Pinquito Beans
Ana Coronado
January 31, 2021
Adapted from the Santa Maria Valley recipe collection.
Pin Recipe
Equipment
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4-6 quart Dutch oven or heavy stock pot
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Skillet
Ingredients
- 1 lb Pinquito beans, dried or small pink beans
- 3 slices Bacon chopped
- 1/2 whole Onion diced
- 1 whole Bay leaf dried
- 1/2–1 whole Jalapeño seeds removed and finely chopped
- 1 cup Crushed tomatoes canned
- 1/3 cup Water
- 1 tsp Chili powder
- 2 cloves Garlic minced
- 2 tsp Salt kosher
- 1 pinch Black pepper large pinch
Instructions
Preparing the beans
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Sort and rinse the beans, removing any debris.
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Soak the beans in twice their depth of water for about 8 hours, covered with a towel.
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After soaking, drain and rinse; the beans are ready to cook.
Cooking the beans
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Place beans in a Dutch oven or stockpot, cover with water and add a bay leaf.
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Bring to a simmer and cook until tender, about 2 hours.
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Prepare the sauce when the beans have about 30–45 minutes remaining.
Cooking the sauce for the beans
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Sauté chopped bacon over medium-high heat until cooked through but not crispy; transfer to the beans.
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Sauté chopped jalapeño and diced onion in the bacon fat until lightly browned, about 5 minutes.
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Add minced garlic and cook one more minute.
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Stir in crushed tomatoes, water, chili powder, salt and pepper. Reduce heat and simmer 30 minutes, stirring occasionally.
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Turn off the heat and wait until the beans are almost tender before combining.
Finishing the beans
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When beans are nearly tender, remove about 1 cup of cooking water so beans are just covered.
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Add the sauce to the beans, stir and simmer on low for 20–30 minutes until thickened.
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Taste and adjust salt; the final texture should be similar to baked beans with a savory, smoky aroma.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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