Rancho Meladuco's Santa Maria-Style Beans with Medjool Dates | The Bittman Project

Name: Rancho Meladuco's Santa Maria-Style Beans with Medjool Dates | The Bittman Project
Ingredients: 1 pound dry pinquito beans (pink beans; see Note), such as Rancho Gordo brand; 1 onion, halved; 5 large garlic cloves, smashed; 2 bay leaves; 1 large Anaheim chile; 1 pound smoked thick-cut bacon, diced; 1 white onion, minced (reserve some for garnish); 4 garlic cloves, minced; 1 teaspoon quality chile powder; 1 teaspoon ground cumin; 1 teaspoon mustard powder; 2 cups tomato puree; 1 cup Mexican-style lager; 1/2 cup brewed coffee; 5 Rancho Meladuco Medjool dates, pitted and chopped; Kosher salt and pepper; Mexican crema, for serving (optional)

"Pinquito beans are an essential component of Santa Maria-style barbecue. Originating in the Santa Maria Valley on the Central Coast of California, this style of cooking began in the mid-19th century when local ranchers would hold Spanish-style feasts for their vaqueros. Here we’ve taken this iconic California dish and infused it with smoky bacon, charred Anaheim chilies, toasty spices and sun-sweetened dates from the Coachella Valley. — Rancho Meladuco Date Farm..."

INGREDIENTS

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1 pound dry pinquito beans (pink beans; see Note), such as Rancho Gordo brand

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1 onion, halved

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5 large garlic cloves, smashed

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2 bay leaves

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1 large Anaheim chile

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1 pound smoked thick-cut bacon, diced

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1 white onion, minced (reserve some for garnish)

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4 garlic cloves, minced

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1 teaspoon quality chile powder

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1 teaspoon ground cumin

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1 teaspoon mustard powder

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2 cups tomato puree

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1 cup Mexican-style lager

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1/2 cup brewed coffee

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5 Rancho Meladuco Medjool dates, pitted and chopped

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Kosher salt and pepper

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Mexican crema, for serving (optional)

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