santa maria beans recipe

Written ByJenny Smyth Posted on
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The Best santa maria beans recipe

I’ve been making Santa Maria beans for years, and it’s still a staple in our household. The dish originated from the Northern California coast, specifically from the town of Santa Maria, where the beans were traditionally served as a side dish to roasted meats.

I love how the combination of flavors and textures comes together in this simple yet satisfying recipe. The key to making great Santa Maria beans is to use high-quality ingredients, especially the beans themselves.

I prefer to use Rancho Gordo or other heirloom varieties for their rich flavor and tender texture. Over the years, I’ve experimented with different cooking techniques, but I always come back to the traditional method of slow-cooking the beans in a large pot on the stovetop.

It’s a bit of a process, but trust me, it’s worth it. The result is a rich, comforting dish that’s perfect for family gatherings or everyday meals.

One of the things I appreciate about Santa Maria beans is how versatile they are. You can serve them as a side dish, add them to salads, or even use them as a filling for tacos or burritos.

My kids love helping me make this recipe, and they always get excited when they get to add their favorite toppings. Whether you’re looking for a hearty meal or just a tasty side dish, Santa Maria beans are an excellent choice.

Santa Maria Beans

Santa Maria Beans

4.8 from 648 votes

A hearty and flavorful bean dish inspired by the classic Santa Maria-style barbecue. These beans are slow-cooked with bacon, aromatics, and a touch of sweetness for a comforting side dish.

Prep Time15 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time2 hrs 45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beans

1 pound dried pinto beans, rinsed and sorted
6 cups water
4 slices thick-cut bacon, chopped
1 large yellow onion, diced
4 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup tomato paste
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

👨‍🍳Directions

1Place the rinsed pinto beans in a large pot and cover with 6 cups of water.
2Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 1 hour or until the beans are just tender but not mushy.
3Drain the beans and set them aside.
4In the same pot, cook the chopped bacon over medium heat for 5 to 7 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered.
5Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
6Add the diced onion to the pot with the bacon drippings and cook over medium heat for 4 to 5 minutes, stirring frequently, until the onion is translucent and softened.
7Stir in the minced garlic and cook for 1 minute more until fragrant.
8Add the diced tomatoes with their juices, tomato paste, brown sugar, Worcestershire sauce, smoked paprika, dry mustard, cayenne pepper, salt, and black pepper to the pot.
9Stir well to combine and bring the mixture to a simmer over medium heat.
10Return the drained beans and cooked bacon to the pot, stirring gently to incorporate everything.
11Reduce the heat to low, cover the pot, and let the beans simmer for 1 to 1 1/2 hours, stirring occasionally, until the beans are very tender and the sauce has thickened to a rich, gravy-like consistency.
12Taste and adjust seasoning with additional salt and pepper if needed before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 680mg🌾Total Carbs: 48g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 14g

📝Notes

For a smokier flavor, add a ham hock or smoked turkey leg during the initial bean simmering. These beans taste even better the next day as the flavors meld together.

Watch Video Of How Santa Maria Beans Works

These Santa Maria beans are always a good idea for any occasion. I make them for weeknight dinners potlucks and even holiday gatherings because they are easy to transport and everyone loves them. They pair perfectly with grilled meats cornbread or a simple salad.

For storage let the beans cool completely then keep them in an airtight container in the fridge for up to five days. The flavor actually gets better after a day or two. To reheat just warm them on the stove with a splash of water or broth.

You can also freeze them for up to three months in freezer safe bags. I like to serve them with a sprinkle of fresh cilantro and a squeeze of lime on top. They are a hearty satisfying dish that brings people together around the table.

❓ Frequently Asked Questions About Santa Maria Beans

What type of beans should I use?

The traditional recipe calls for pinto beans, but you can also use other types like black beans or kidney beans.

How long does it take to cook the beans?

The cooking time will depend on the type of beans you’re using and the method you choose. Generally speaking, pinto beans will take around 1-2 hours to cook on the stovetop or 30-40 minutes in a pressure cooker.

Can I make Santa Maria beans in advance?

Yes, you can make the beans ahead of time and store them in the fridge for up to 3 days or freeze them for later use.

What’s the best way to reheat Santa Maria beans?

I recommend reheating them gently on the stovetop with some added liquid to prevent drying out.

Can I add any additional ingredients to make this recipe my own?

Sure! Feel free to experiment with different spices, herbs, or vegetables to give this recipe your own twist.

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