Santa Maria Pinquito Beans

Ingredients

• 1 lb dried pinquito beans
• 8 cups water
• 6 slices thick-cut bacon, chopped
• 6 oz smoked ham, diced
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 cup canned red chile sauce
• 1/2 cup tomato puree
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard
• 1 teaspoon dry mustard powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Before you cook

• Sort through the pinquito beans and discard any stones.
• Soak the beans in cold water overnight, then drain them.
• Chop the bacon, dice the ham, chop the onion and mince the garlic.

Steps

1. Put the drained beans in a large pot with the 8 cups water.
2. Bring the pot to a boil, then lower the heat to a slow simmer and cover it partway.
3. Cook the beans for 1 hour 45 minutes, until tender but still holding their shape, adding hot water if they threaten to go dry.
4. Cook the chopped bacon in a skillet over medium heat for 7 minutes, until the fat renders but the bacon is not yet crisp.
5. Add the diced ham and cook 3 minutes.
6. Add the onion and cook 6 minutes until soft.
7. Stir in the garlic, cumin and oregano and cook 1 minute.
8. Add the red chile sauce, tomato puree, brown sugar, yellow mustard, mustard powder, salt and pepper.
9. Simmer the sauce for 10 minutes, until it darkens and thickens.
10. Pour the sauce into the pot of beans and stir it through.
11. Simmer the beans uncovered for 30 minutes more, until the liquid is thick enough to cling to the beans.
12. Taste for salt and serve alongside grilled beef and garlic bread.