Monday, January 24, 2005

Nadine Kelley's Santa Maria Beans

1 lb pink, red or pinto beans
1 strip bacon slice, diced
1/4 cup diced cooked ham
1 small garlic clove, minced
3/4 cup tomato puree
1/4 cup canned red chile sauce
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon salt

In Santa Maria, California, famous for its barbecue, cooks prepare a
menu that includes these beans. Traditionally, small pink beans grown
locally would be used, but small red beans or pintos can be
substituted. (Nadine always used pink beans.)

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 or 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.

Serves 6 to 8

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