Along with salsa, no barbecue is complete without beans. Here’s a recipe, inspired by the great California barbecues of Santa Maria, that makes 6 to 8 servings.
* 2 cups pinquito beans
* 1 strip bacon, diced
* 1/2 cup ham, diced
* 1 cup red wine
* 2 tablespoons chopped fresh garlic
* 3/4 cup tomato puree
* 1/2 cup salsa (see the March 24, 2011 post)
* 2 tablespoons brown sugar
* 1 tablespoon dry mustard
* 1 tablespoon dried Mexican oregano, crushed
* 1 tablespoon ground cumin
* Salt to taste
1. Pick through beans and remove any small stones. Place in pot, cover with water, and let soak overnight.
2. Drain beans, cover with fresh water, and simmer for 2 hours, or until tender.
3. Saute bacon and ham until lightly browned. Add garlic, and saute 1-2 minutes longer. Add red wine, tomato puree, salsa, brown sugar, mustard, oregano, cumin and salt.
4. Drain most of liquid from beans and save. Stir in sauce and simmer for 30 minutes. Add some saved liquid if beans get too dry.