This one is not an adaptation, but came with some pinquitos I got for Xmas from some friends (thanks R&J!)...I'm keying it in because it's not on the Rancho Gordo heirloom bean recipe site, and I fear for the slip of paper on which I have it at present.
I'm making these tonight in part because I coincidentally also got two different kinds of Spanish smoked paprika in the old Xmas stocking, and I have a tritip that's been in the freezer for three months it's time to cook up. And, as you will note from the ingredients, this will test some of the more hallowed spices I discussed several posts ago in "The Taste of Old Spice"!
Adapted [according to the recipe slip] from Heirloom Beans by Steve Sando
1 lb Santa Maria pinquito bean
1 medium white onion, chopped
3 garlic cloves, chopped
1 teaspoon Spanish somke paprika
1/2 teaspoon dry mustard
1/4 taspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 tablespoon olive oil
1 tablespoon tomato paste
2 teaspoons molasses
salt and pepper to tasteSoak beans for about 6 hours.
Drain beans and put in a stockpot with water to cover about an inch. Bring to a boil. Reduce heat to low and simer, partially covered, until the beans start to soften, about 45 minutes to an hour.
Meanwhile, in a small skillet, saute the onion and garlic in the olive oil for a few minutes, until softened. Stir the powdered spices into the onions and cook briefly, ntil fragrant.
Add the onion mixture, tomato paste, molasses, and salt and pepper to the beans. Cook until the beans are fully tender, about 20 or 30 minutes more.
Pinquito beans are supposedly a traditional accompaniment to Santa Maria tri-tip, but we like them on their own with tortillas or conrbread and braised greens.
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