Shepherd’s Farm pinquito beans
I have to give a big shout out to Shepherd Farm, who sets up shop in the middle of the Saturday farmers market, the first aisle along the Cota side. I believe he comes to the Tuesday evening market, but I’ve lately only been going to the Saturday market.
It’s used in the classic Santa Maria style tri-tip meal, and unsurprisingly are called Santa Maria style beans, very similar in flavor to ranch style beans or bbq beans.
The pinquitos are cute, pink, firm, and small. They cook up fast because of their size, and even faster because Shepherd’s are so fresh, grown in Carpinteria. They’re sold by weight, $4 a pound.
He sells several types of beans, and the big bins of them are down to bits and pieces by the end of the market. But I am all over the pinquitos, as they are not commonly available like pintos or kidneys outside of the area.
Btw, Shepherd Farms also has a CSA program.
Here is my Santa Maria style pinquito beans, adapted from Recipezaar.
Santa Maria style pinquito beans
* 1 lb pinquito beans, dried
Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container. Drain.