Santa Maria Pinto Beans
Pinquito beans, which are native to the Santa Maria Valley, are an authentic accompaniment to the Santa Maria Tri-Tip, but common pintos make for an outstanding side dish, too.
Rendering is a simple technique used to melt fat from diced meat (traditionally slab bacon). The result — small, crisp bits known as lardons.
Cook bacon in a saucepan over medium heat until crisp and fat is rendered, pouring off and reserving drippings as needed. Transfer bacon to a paper-towel-lined plate.
Add 1 Tbsp. drippings back to pan, stir in poblano, onions, garlic, and cumin; cook over medium-high heat until softened, 3–5 minutes.
Stir in beans, tomatoes, and bacon. Reduce heat to medium and cook beans until heated through, about 5 minutes. Stir in cilantro and lime juice; season beans with salt and pepper.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 593mg 24%
Carbs 30g 10%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.