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Keith’s Pinquinto Beans
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| Ingredients: | |
| 1 pound | dry pinquito beans, pink beans, or pinto beans |
| 2 strips | bacon, diced |
| 1/2 cup | smoked cooked ham, diced |
| 2 clove | garlic, minced |
| 1/2 brown or yellow onion - diced | |
| 1 (14.5-oz) can | diced tomatoes |
| 1/4 cup | ketchup |
| 1 teaspoon | dry mustard |
| 1 teaspoon | paprika |
| 1 teaspoon | chili powder |
| 1/2 teaspoon | chipotle pepper, optional |
| 1 tablespoon | sugar |
| 1 teaspoon | salt |
| 1/2 cup | water |
Method:
Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3-inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.
While the beans are cooking, saute bacon in a saucepan over medium heat until lightly browned. Add onion and cook for two minutes while stirring mixture 2 or 3 times. Add the ham and garlic; saute 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water.
Bring to a simmer, reduce heat to low and cook for 30 minutes. Reserve.
When beans are ready; drain, but reserve one cup of the cooking liquid. Return beans and cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot with grilled Santa Maria tri-tip.
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