We had a lovely package of Santa Maria Pinquito beans from Rancho Gordo, and some leftover steak from Saturday night. Pinquito beans are little pink beans that grow near Santa Maria, Calif., sort of halfway between L.A. and San Francisco. They’re great for chili beans, but the traditional way they’re served in Santa Maria is a barbecue-style with tri-tip steak.
So I took a cue from this Web page — The Unofficial Santa Maria Style BBQ Page — and put together a riff on a Santa Maria barbecue-style Sunday supper.
So the Santa Maria recipe calls for tomato puree and red chile sauce — essentially the kind of sauce you’d use for enchiladas. I didn’t have any red chili sauce, but I did have some pickled jalapenos in “morena” sauce, so I mixed some of that with my tomato puree.
Bacon and garlic. Can’t go wrong there.
Beans and their soaking liquid, and we’re all set:
No tri tip, either, but leftover rib eye makes a fine substitute!
And for dessert? Orange-Thyme Olive Oil Cake. Delishy!
