SANTA MARIA STYLE BEANS | AUTHENTIC | Easy To Make And Just Delicious!
Hello, welcome to EZ Eatery. My name is Angela and I am a true Santa Marian. We have been recognized, acknowledged, and have won awards all over the country for the way we do BBQ. We specialize in Tri Tip and actually brought it to the attention of many butchers and stores near you. It used to be a piece of meat that was used for ground beef or stew meat, but because of its triangular shape and cut off the top sirloin, it has become a staple everywhere. With that being mentioned, we had to make a simple side and what is very cost effective?...beans. We came up with our own recipe of Santa Maria Style beans and they are a staple on every plate at BBQ's, family functions, or any gathering. They are simple to make and absolutely delicious.
Santa Maria Style Beans
1 bag pinquito beans (use pink beans as a substitute)
1 ham hock (or bacon or ham)
3 garlic cloves
1/2 large onion
2-3 TBSP Susie Q
Water
Optional - canned chopped tomatoes, jalapeno, green chile
First off, we need to soak our beans overnight. Just fill a large pot with water covering every bean. Next day, wash and rinse beans very well. Keep an eye out for rocks or anything else that doesn't belong in your mouth. Next saute onion and garlic in some olive oil for about 5 minutes. Add 4 cups water, beans, and ham hock. Add more water if necessary to where it is one inch above the beans. Add Susie Q, pepper, and just a dash of salt (the ham hock is salty enough). Bring to a boil and let simmer for 3 hours. If not using a ham hock, you can use cooked bacon or ham and add that in about 2 hours into boil, as well as all other optional ingredients. I kept mine true to the Santa Maria way. That is it! Inexpensive and absolutely delicious! Enjoy!
FYI it also freezes very well (if there is any left).
To purchase Susie Q, please click here.
I am not an affiliate in any way, just love their seasoning and wanted to share. I use it on literally everything! It is a must have seasoning in my home.
Thank you so much for watching! I thoroughly enjoyed sharing a bit of information with you about our little town.
Questions? Please contact me at angelas.hangout@gmail.com and reference EZ Eatery.
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Santa Maria-Style Beans
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These Three Budget Recipes with Canned Beans are Not Boring AT All!
If you're looking for budget-friendly recipes that are not boring that won't leave you feeling deprived, then check out these three! In this video, we'll be making a black bean burger, a black bean crispies, and Santa Fe rice and beans. Black beans and rice does not have to be boring! Even if you have an extreme grocery budget, these meals will make you feel abundant.
Each of these recipes is packed with flavor and will be perfect for a quick and easy meal. Whether you're on a budget or just looking for some tasty and easy recipes, these three dishes are a great option!
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Toss Your Baked Beans Recipes and Try Santa Maria-Style Beans Instead
Santa Maria-Style Beans put your basic baked bean recipe to shame. This dish is typically served with - you guessed it - Santa Maria-style tri tip, but has enough star power to stand alone as a plant based main dish.
Get the printable recipe:
INGREDIENTS
For the beans:
1 pound uncooked Rancho Gordo Santa Maria Pinquito beans
1 onion halved
5 large garlic cloves, smashed
2 bay leaves
For the Sauce:
1 large Anaheim chile
1 pound smoked thick-cut bacon, diced
1 white onion minced (reserve some for garnish)
4 garlic cloves minced
1 teaspoon pure chile powder (such as Rancho Gordo New Mexican Red Chile Powder)
1 teaspoon ground cumin
1 teaspoon mustard powder
2 cups tomato puree
1 cup Mexican-style lager
½ cup brewed coffee
5 Rancho Meladuco Medjool dates, pitted and chopped
Kosher salt and pepper
Mexican crema for serving, optional
INSTRUCTIONS
Prepare the beans:
1) Rinse and sort the beans. If desired, soak the beans in cold water for 4 to 8 hours. Place the beans in a large pot and cover with fresh cold water by 3 inches.
2) Add the onion, garlic, and bay leaves and bring to a boil over high heat; let boil for 10 to 15 minutes. Lower the heat to a simmer and cook gently, uncovered, until the beans are tender, 45 minutes to 2 hours. Add hot water, as needed, to keep the beans covered.
Prepare the sauce:
1) While the beans are simmering, char the Anaheim chile over a burner on your stovetop or under the broiler until completely charred. Transfer to a resealable plastic bag (or, place in a bowl and cover with a plate) and let sit for 15 minutes.
2) Once cool enough to handle, use a paper towel to remove the skin. Finely chop the chile and discard the seeds and stem.
3) In a large saucepan or Dutch oven, cook the bacon over moderate heat, stirring occasionally, until it’s crispy and browned, 10 to 20 minutes. Using a slotted spoon, transfer one-quarter of the bacon to a paper towel-lined plate to drain. Reserve for garnishing. Pour out some of the bacon fat, if desired.
5) In the saucepan, add the minced onion and cook over moderate heat until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
6) Add the chile powder, cumin, and mustard powder and cook, stirring occasionally, until fragrant, about 1 minute. Stir in the tomato puree, beer, coffee, dates, and diced chile. Season with salt and pepper.
7) Bring the sauce to a boil, then reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and the dates are beginning to break down, 30 to 40 minutes.
Finish the beans:
1) Drain the beans, reserving 1 cup of the cooking liquid. Discard the onion, garlic, and bay leaves.
2) Return the beans to the pot. Stir in the sauce and the reserved cooking liquid and cook over low heat until heated through. Season with salt.
3) Transfer the beans to a serving bowl and garnish with the reserved bacon, white onion, and a spoonful of Mexican crema, if desired. Serve right away.
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