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Santa Maria Beans
Recipe By : Rose Dosti in _Dear SOS:Thirty Years of Recipe Requests_
Serving Size : 6 Preparation Time :0:00
Categories : Beans and Legumes California
Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 pound small pink beans (pinkitas or pintos)
1 slice bacon -- diced
1/4 cup ham -- diced
1 small clove garlic -- minced
3/4 cup tomato puree
1/4 cup canned red chile sauce
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon salt
Cover beans with water and soak overnight. Drain and cover with fresh cold
water and simmer 2 hours or until tender. Meanwhile, saute bacon and ham
until lightly browned. Add garlic and saute 1 to 2 minutes, then add tomato
puree, chile sauce, sugar, mustard and salt.
Drain most of liquid off beans and stir in sauce. Keep warm over very low
heat or in low oven until ready to serve. Makes 6 to 8 servings.
Cook's Notes: Rose Dosti, a long-time food writer for the Los Angeles Times,
includes this recipe in the cookbook, __Dear SOS: Thirty Years of Recipe
Requests to the Los Angeles Times__, Los Angeles Times, 1994, ($18.95). Ms.
Dosti writes: "Rodeo week in Santa Maria, California, prompted requests for
ranchero-style beans.."
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