Santa Maria BBQ - Classic Side Dishes Print Email

Santa Maria Style Pinquito Beans

1 lb. small Pinquito beans, or pinto beans
1 strip bacon, diced
1/2 cup diced ham
1 small clove garlic, minced
3/4 cup tomato puree
1/4 cup red chili sauce
1 tbs. sugar
1 tsp. salt
1 tsp. dry mustard

Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container. Drain, cover with fresh water and simmer 2 hours, or until tender. Sauté bacon and ham until lightly browned; add garlic, sauté a minute or two longer. Add tomato puree, chili sauce, sugar, mustard, and salt. Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.

Santa Maria Style Salsa

3 medium fresh tomatoes, chopped
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup finely chopped California green chiles
2 tbsp. snipped cilantro
1tbs. vinegar
Dash of Worcestershire sauce
Pinch of garlic salt
Pinch of dried oregano, crushed
Few drops of hot pepper sauce

Combine all ingredients in a bowl. Cover and let stand for one hour to blend flavors. Yields 3 1/2 cups

Fresh Strawberry Glaze Pie

1 cup sugar
6 TBS cornstarch
3 oz package Strawberry Jell-O
2 cup water
2 qt fresh strawberries, hulled
two 9-inch baked pie shells

In a saucepan, combine sugar, cornstarch, Jell-O and water. Cook over medium heat, stirring constantly, until the mixture thickens; let it come to a boil. Boil for 1 minute stirring constantly. Remove from heat and set aside to cool.

Fill crusts with whole or cut strawberries. Pour cooked strawberry glaze over the fresh strawberries. Refrigerate for 3 hours, or until set. Serve with Cool Whip or lightly sweetened whipped cream. Makes 12 servings.

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