Santa Maria Pinquito Bean
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The small, dense orbs produce a beefy bean broth. An essential part of California cuisine, they are the heart of a tri-tip barbecue and yet they're perfectly at home in meatless meals.
Santa Maria Pinquitos have a superior pot liquor and stay somewhat firm. Ideal for chili, barbecues, or for borrachos (or drunken beans). Don't forget them for salads!
This lovable heirloom is loaded with California history. Most of us thought the Santa Maria "Pinks" were brought in with the migrant citrus workers of the 1950s (who also introduced us to the tri-tip) but now there's some thought that it was a crop during the Mission era. Whatever its origins, it's delicious and meaty and the perfect match for any barbecue, chili or even salad.
Cooking Suggestions
From the Rancho Gordo Kitchen
Cooking Instructions
Similar to
Buckeye, King City Pink
Latin name
Phaseolus vulgaris
Country of origin
USA
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Verified Customer Reviews
Tasty little critters
I fell in love immediately.
The beans have a surprisingly meaty taste and a dense texture. The broth tasted even meatier and almost like bacon even though I cooked them in nothing more than salted water. (I cooked them plain so I could know what they actually tasted like on their own). They keep their shape and the skins stay on without much splitting.
I cooked these, pre-soaked, using cool down release method in an instant pot for 8 minutes the first time... not quite enoug...
Review on 21/01/2019
Santa Maria BBQ Style
I used a Food & Wine recipe to make Santa Maria BBQ style beans, but substituted a little oil and liquid smoke for the bacon and ham. I also finished by baking rather than on the stovetop. The result was a sublime pot of tangy savory beans fit for vegetarians and meat eaters alike. Delicious!
Review on 01/02/2021
Sweetest little bean-itos!
They are adorable--so let's just say that up front! I've made these beans as a side to steak, simply seasoned, and they rock. I made a salad based on one in the RG Vegetarian Kitchen book and they rock. Love these guys.
Review on 16/04/2019
Best so far
My teenager was eating a Pinquito bean quesadilla. In theory, the copious amounts of salsa and guacamole should have drowned out every other flavor. Instead he looked at me and asked, "Where are these beans from?" Enough said.
Review on 11/02/2021
Wow! Yum!
I just made these for the first time over the weekend with a Fissler stovetop pressure cooker. I soaked them overnight and cooked them for 12 minutes on high, with natural pressure release. What I find interesting is that the beans retained their shape, but when I got a spoonful of them into my mouth, they were dense and creamy, almost like refried beans (but better!). I sprinkled them with a little salt, black pepper, and powdered roasted garlic. These beans don't need anything else to taste gr...
Review on 23/09/2019
