![Santa Maria Style Pinquito Beans](https://cdn.statically.io/img/www.foodandwine.com/thmb/0iH8E3gmITIprX4To5HHIX8e6dA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Santa-Maria-Style-Pinquito-Beans-FT-recipe0619-720ba3ef62e249bab5c2b62b97de2668.jpg)
Ingredients
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1 pound dried pinquito beans (such as Lompoc)
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2 cups diced applewood-smoked bacon (from 9 bacon slices)
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1 cup diced white onion (from 1 medium onion)
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1/2 cup seeded and diced roasted Anaheim chile (from 1 large chile)
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1/2 cup diced smoked fully cooked ham
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2 tablespoons minced garlic
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1 1/2 teaspoons kosher salt
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1 teaspoon ancho chile powder
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1 teaspoon light brown sugar
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1 teaspoon dry mustard
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1 teaspoon paprika
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2 cups tomato puree
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1 cup water
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3 tablespoons Worcestershire sauce
Directions
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Rinse and sort beans. Place beans in a large, heavy pot. Cover with cold water, and soak 8 hours or up to overnight. Drain beans, and return to pot. Add cold water to cover beans by 3 inches. Bring to a simmer over medium, and cook, uncovered, until tender, about 1 hour and 45 minutes, adding hot water as needed to keep beans covered by about 1 inch.
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While beans simmer, cook bacon in a medium saucepan over medium-high, stirring occasionally, until lightly browned, about 7 minutes. Add onion, Anaheim chile, ham, and garlic, and cook, stirring occasionally, about 2 minutes. Add salt, ancho chile powder, brown sugar, dry mustard, and paprika, and cook, stirring occasionally, until spices smell toasted, about 1 minute. Stir in tomato puree, 1 cup water, and Worcestershire sauce. Bring mixture to a simmer over medium-high. Reduce heat to low, and cook, stirring occasionally, 30 minutes. Remove from heat, and set aside.
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Drain beans, reserving 1 cup cooking liquid. Return beans and reserved cooking liquid to pot; stir in sauce. Simmer over low until thoroughly heated, about 30 minutes.