Here's my take on traditional Santa Maria-style beans. Serve these with your tri-tip and chicken for a true taste of California barbecue. I've tried a few variations and this recipe is the current front-runner, but of course I'll continue to experiment.
Ingredients
12 oz Bacon, diced
1 large Yellow onion, diced (about 2 cups)
12 oz Beer
2 cups Water
1 Tbsp Minced garlic
1/2 cup Brown sugar, golden
6 cans (15 oz) Pinquito beans, drained and rinsed
2 tsp Ground cumin
2 tsp Chili powder
1 tsp Black pepper, ground fine
1/2 tsp Kosher salt
1/2 tsp Ground chipotle (optional, but recommended)
Method
Heat a stock pot over medium heat, add the bacon and cook until it just starts to crisp on the edges. Drain half of the rendered fat.
Add the onion and cook for about five minutes, or until the onion is translucent. Add the garlic and cook one minute longer. Pour in the beer and water, bring to a low boil for five minutes, then reduce the heat to a simmer.
Add the remaining ingredients and bring back to a simmer. Reduce the heat to medium-low, cover and cook for an hour, stirring occasionally.
Serve and enjoy!
(Makes about 16 servings)
12 oz Bacon, diced
1 large Yellow onion, diced (about 2 cups)
12 oz Beer
2 cups Water
1 Tbsp Minced garlic
1/2 cup Brown sugar, golden
6 cans (15 oz) Pinquito beans, drained and rinsed
2 tsp Ground cumin
2 tsp Chili powder
1 tsp Black pepper, ground fine
1/2 tsp Kosher salt
1/2 tsp Ground chipotle (optional, but recommended)
Method
Heat a stock pot over medium heat, add the bacon and cook until it just starts to crisp on the edges. Drain half of the rendered fat.
Add the onion and cook for about five minutes, or until the onion is translucent. Add the garlic and cook one minute longer. Pour in the beer and water, bring to a low boil for five minutes, then reduce the heat to a simmer.
Add the remaining ingredients and bring back to a simmer. Reduce the heat to medium-low, cover and cook for an hour, stirring occasionally.
Serve and enjoy!
(Makes about 16 servings)
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