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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Santa Maria Barbecue Ingredients:
1 pound pinquito (small pink) beans |
4 slices bacon, chopped |
2 chopped onions |
2 cloves minced garlic |
1/2 cup tomato purée |
1/2 cup red chile sauce or red enchilada sauce |
1 tablespoon brown sugar |
1 teaspoon dry mustard |
Directions:
1. Pick over and rinse 1 lb. pinquito (small pink) beans. Place in a 6-quart pot and cover with water. Bring to a boil, cover, take off heat and let sit 1 hour.
2. Drain beans. Cover with fresh water, bring to a boil, lower heat to a simmer, and cook until tender, anywhere from 40 to 90 minutes depending on the freshness of the beans. Drain, reserving beans and 1 cup cooking liquid.
3. In a 5-quart pot over medium-high heat, cook 4 slices (about 1/4 lb.) bacon, chopped. When bacon is crisp, remove all but 1 teaspoon of fat from the pan. Add 2 chopped onions (12 oz. total) and 2 cloves minced garlic to the pan. Cook, stirring, until onion just starts to brown. Add 1/2 cup tomato purée, 1/2 cup red chile sauce or red enchilada sauce, 1 tablespoon brown sugar, 1 teaspoon dry mustard, and the pinquito beans and reserved liquid. Salt to taste. Bring to a boil, stirring often, then lower heat and simmer for about 10 minutes to blend flavors.
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