Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Rancho Gordo Pinquitos Revisited

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Rancho Gordo Pinquitos Revisited

    ecowper Posted a very simple approach to Pinquitos. While many liked it, I found the flavor to be somewhat bland, although the beans had excellent texture. I decided to use my other 1/2 pound and add some stuff to develop more flavor. And they turned out great!

    Ingredients:

    1/2 lb pinquitos
    4 cups chicken broth (store bought - all my homemade is in the freezer as chicken noodle soup)
    2 bacon strips/rashers (these were store bought - would have better with homemade, but needs must)
    1/2 yellow onion diced/chopped
    1/2 green bell pepper diced/chopped
    3 cloves garlic minced
    1 tsp dry mustard
    1-2 tsp chili powder
    1 TBS tomato paste
    2-3 TBS dark molasses
    Salt as desired

    I rinsed the beans, put them in a pot and then soaked them in the chicken stock for 3 hours. Without dumping the liquid, brought the pot to a boil for 10 minutes. Then reduced to a simmer, covered, for 1 hour.

    After the hour of just beans, I dumped all the other ingredients in except for the molasses. I needed to add 2 cups of water to keep everything covered. I then simmered for 2.5 more hours. At about the 3 hour mark I started adding the molasses 1 Tbs at a time to get some sweetness. I also added salt, maybe a teaspoon, maybe a tablespoon - just went to flavor.

    The end result was a great pot of beans. the other ingredients did not hide the bean flavor, but we really enjoyed how the the flavors turned out. Had them along side some corned beef sandwiches. Corned beef came in a recent Katz's deli order, so I'll be having leftover corded beef and beans for lunch today!

    Thanks for reading! Sorry, no pics. But really, it was just a pot of beans - do you need a picture?


    #2
    Got a tri tip and a bag of pinquitos,,,,,
    gonna give it a go

    Comment


      #3
      Nice!!! After all of the recent discussion about Santa Maria cooking I went ahead and ordered some Rancho Gordo pinquitos. On the truck as we speak!

      Comment


        #4
        I’d give that approach a whirl.

        Comment


          #5
          Thanks all. The one thing I would do different with the bacon is I would pan fry it instead of putting it in raw. Main reason is texture and flavor of the bacon. Cooking it in a way that is basically boiling or stewing it leaves the bacon sort of chewy and not "bacony" (I got that word from Panhead John 's thesaurus).

          Comment


          • SmokingPat
            SmokingPat commented
            Editing a comment
            In your different recipe, the bacon grease from the frying pan went ... ?
            Last edited by SmokingPat; June 12, 2021, 07:14 PM.

          • GolfGeezer
            GolfGeezer commented
            Editing a comment
            SmokingPat I haven’t tried it yet, but I would tend to add the grease in. This is more about texture and crispy flavor than eliminating the grease. In fact, I think the bacon grease would add a nice flavor element.

          #6
          OMG. I like beans, but this was amazing.

          I've been lurking for a while, and tri-ed out the tri-tip for a high-end street taco fest for my son's rehearsal dinner a couple months back. We eyed doing the recommended pinquito beans, but his missus put hard NO for that plan. Something about fumigating the wedding...I don't know what she was going on about. Anyway, the grilled tri-tip, pulled pork, and grilled shrimp street tacos were a huge hit and I give great credit to the crowd here at AR for helping me learn how to do them all.

          So, the wife and I (who both really love to cook) decided to put some Rancho Gordo pinquitos to the test this weekend.
          We did pan fry the bacon first and used about half the bacon grease, as suggested above. It's still pretty floppy at the end, but more 'bacony' than it would have been. Lisa made the fresh chili powder from AR's recipe, and I highly recommend.

          I just discovered we forgot the molasses. The savory succulence of this recipe, even without the slight sweetness of the molasses, is amazing. We're putting this alongside tri-tip and chili relleno, so I think we'll leave it out. But - it's till an hour and half till dinner, so recommendations from the crowd are still open!

          It might be my favorite beans we've ever done. Simply amazing.

          Click image for larger version

Name:	20211002_180317.jpg
Views:	172
Size:	163.6 KB
ID:	1104038
          Attached Files
          Last edited by Caffeine88; October 2, 2021, 04:21 PM. Reason: Edit: because I'm still not sure I put in the pix correctly.

          Comment


            #7
            And Rancho Gordo for the win again with no small help from GolfGeezer and Caffeine88

            Comment


            • ecowper
              ecowper commented
              Editing a comment
              It’s really all the fault of fzxdoc …. Pretty sure she was the one that got the rest of us going on Rancho Gordo! Also, pinquitos alongside tri-tip is always amazing!

            • klflowers
              klflowers commented
              Editing a comment
              While I really hate to agree with ecowper, I have to agree with him on this. It is totally fzxdoc fault that I have a cabinet full.of beans. In fact I finished eating some midnight beans from the freezer today, now I need to make some more.

            • fzxdoc
              fzxdoc commented
              Editing a comment
              Guilty as charged, ecowper and klflowers . Joining the Rancho Gordo Bean Club back in 2018 started an addiction that I just had to share back then here on The Pit.

              https://pitmaster.amazingribs.com/fo...lub#post481958

              I feel so "normal" now that you guys have a ton of RG beans on your kitchen shelves as well.

              Kathryn

            #8
            Caffeine88 's rendition of GolfGeezer 's recipe is where I would have gone with the pinquitos as well. I really dislike sweet beans. Give us savory every time. And bacon has to be fried to be eaten around our house. What a great combo you two guys are--Congrats to you both!

            I'm a big fan of eating each variety of RG beans at least once with very simple seasonings (onion and garlic powder while cooking, pepper and salt added at the end) to actually taste the bean. But those same beans really shine in recipes such as Golf Geezer's here as well.

            I'll definitely be giving your recipe (with a couple of mods) a try, GolfGeezer . Thanks for posting it.

            FWIW, I've done pinquitos with the following recipe, which yields a savory bean dish. It's very good.
            https://www.foodandwine.com/recipes/...pinquito-beans
            Of course I had to change a few ingredients.
            My recipe substitutions:
            1. a smoked ham hock for the diced ham (cooked along with the beans)
            2. poblano peppers for the Anaheim
            3. one cup of tomato sauce and 2 TBL tomato paste (barely browned) for the tomato puree
            4. bean broth for the water

            Kathryn
            Last edited by fzxdoc; October 3, 2021, 06:52 AM.

            Comment


              #9
              Ain't thing one wrong with this here version, an I find my dang ol self kinda likin these folks...



              Mayhaps, YMMV... no worries...th worsta beans reckon I ever et beat a lot of other tucker plumb to death...

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Chilled Legumes, Male Sibling.

              • GolfGeezer
                GolfGeezer commented
                Editing a comment
                Yup, I need me one of those thingies as well! And then a refresher on the consequences of this cook: https://www.youtube.com/watch?v=VPIP9KXdmO0

              • klflowers
                klflowers commented
                Editing a comment
                Nothing wrong with those beans. I will be making some of those with some of those beans in the pantry. And I need one of those star thingys too. Thanks for posting brother Bones

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            GrillGrates Take Gas Grills To The InfraredZone


            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special


            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review


            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourcompletereview


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker