Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
1 pound dry pinquito beans, pink beans or pinto beans
2 strips bacon, diced
½ cup smoked cooked ham, diced
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
¼ cup ketchup
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon chipotle pepper, optional
1 tablespoon sugar
1 teaspoon salt
½ cup water
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 one hour, 45 minutes, or until tender.
While the beans are cooking, sauté bacon in a saucepan over medium heat until lightly browned. Add the ham and garlic; sauté two minutes longer. Add the tomatoes, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt and water. Bring to a simmer, reduce heat to low and cook for 30 minutes.
When beans are ready; drain, but reserve 1 cup of the cooking liquid. Return beans and reserved liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot with grilled Santa Maria tri-tip.
Note: The prep time does not include the overnight soak time for the beans. The cook time for the sauce overlaps with the cook time for the beans. Santa Maria-style beans are traditionally made using pinquito beans, but any dried bean will work for this great barbecue side dish.
Per serving: 235 calories; 13 grams protein; 31 grams carbohydrates; 6 grams fat (2 saturated, 2 monounsaturated, 2 polyunsaturated); 12 milligrams cholesterol; 851 milligrams sodium; 10 grams fiber; 3 grams sugar; 25 percent calories from fat