My wife knows me. What did she get me on a trip to San Fransisco? Beans. Not just any beans – pinquito beans from Rancho Gordo at the Ferry Market. I have wanted to try these beans for years; they are an essential side dish for Santa Maria Tri-Tip Barbecue, but I’ve never been able to find them locally.
Enter Rancho Gordo, the internet’s gourmet bean source – except, instead of ordering them online, my wife bought them at the source and flew them home to Ohio.
Now, to make sure I had the recipe right, I needed more than one bag of beans…so I did order a few more online. Plus some black beans, red beans, and pintos. Hey, I need them for research.
The pinquito beans were worth the extra effort – they’re smaller and meatier than pinto beans. I know, I know, that description doesn’t help much. Trust me – they taste fantastic, and are worth seeking out. I can see why they’re such a hit in Santa Maria.
I used my bean secret weapon – my pressure cooker – to cook them in about an hour. Ready for a brothy bowl of pinquito beans, perfect to serve with Santa Maria Tri-Tip? Here they are.
Video: Pressure Cooker Santa Maria Pinquito Beans – Time Lapse (1:25)
Pressure Cooker Santa Maria Pinquito Beans – Time Lapse [YouTube.com]
Santa Maria Pinquito Beans recipe, cooked in about an hour in the pressure cooker.
- 4 ounces bacon, diced (can I get that at the grocery store?)
- 1 large onion, minced
- 3 cloves garlic, crushed
- 1/2 teaspoon fine sea salt
- 1 pound Santa Maria Pinquito Beans, sorted and rinsed
- 1 teaspoon fine sea salt
- 1 tablespoon dry mustard
- 1/2 teaspoon baking soda
- 6 cups water
- 8-ounce can Tomato Sauce
- Brown the bacon: Spread the bacon out in the bottom of the pressure cooker pot, then put it over medium-low heat (or, in an electric PC, turn on Sauté mode). Cook the bacon, stirring often, until the bacon is starting to brown, about 5 minutes.
- Sauté the aromatics in the bacon fat: Stir the onion and garlic into the bacon in the pressure cooker pot, and sprinkle with the 1/2 teaspoon of salt. Sauté until the onion softens, about five minutes.
- Everything in the pot: Add the sorted and rinsed pinquito beans to the pot, then sprinkle with 1 teaspoon salt, the mustard powder, and the baking soda. Stir in the water, and then stir in the tomatoes.
- Pressure cook the beans: Lock the lid on the pressure cooker and pressure cook at high pressure for 35 minutes in an electric pressure cooker, or 30 minutes in a stovetop PC. (On the Instant Pot, use the Manual setting, and set the cook time for 35 minutes.) Let the pressure come down naturally, about 20 minutes more. Remove the lid, tilting it away from you to avoid any hot steam.
- Season, and serve: Taste the soup, then add salt and pepper until you just taste the salt on the tip of your tongue. (I usually add another teaspoon or two of salt to the pot.) Serve, passing hot sauce at the table if you want an extra kick of heat.
- This recipe fits in a 6 quart or larger pressure cooker. (I love my 6 quart Instant Pot – though if you pay close attention to the video, you’ll notice that I use a Fagor Lux that I was testing.)
- Thickening the beans: If you want to thicken up the bean broth, scoop 2 cups of cooked beans and cooking liquid out of the cooker and puree them, then stir the pureed beans back into the pot. I put them in a quart measuring cup and use my stick blender.
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Pressure Cooker Lentil and Bacon Soup – Dad Cooks Dinner
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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