Santa Maria-Style BBQ Beans

By Valarie

Bobby Flay recipe

Ingredients

• Santa Maria Pinquito Bean Relish, recipe follows
• Tomato Relish, recipe follows
• Grilled French Bread, recipe follows
• 8 ounces slab bacon, cut into 1/4-inch cubes
• 1 poblano chile, finely diced
• 1 medium Spanish onion, finely diced
• 2 cans pinquito or pinto beans, drained, rinsed and drained again
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing

Preparation

Step 1

Santa Maria Pinquito Bean Relish:

Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.