Many heirloom bean varieties, such as those grown on the Llano Seco Rancho in Chico, CA, were brought to the Santa Maria region of the Central Coast by either missionaries or citrus grove workers. To this day, they have remained connected to the famous Santa Maria BBQ culture.
Try this hearty recipe for BBQ Beans with Llano Seco Pinquito beans (which have a super sweet, creamy interior yet hold up to their dense pot liquor) or Canario beans (which have a creamy, rich, buttery texture and complement well to spices).
LLANO SECO BBQ BEANS
Recipe from Llano Seco Rancho
- 4 cups Llano Seco Canario (Yellow Canary) Beans or Pinquito Beans, cleaned and soaked
- 1 lb bacon cut into 1” cubes, partially cooked and fat drained
- 1 lb ground beef, cooked and fat drained
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 green chiles, diced
- 1 can (14.5 oz) stewed tomatoes or pureed tomato sauce
- 3 tablespoons chili powder (add to taste)
- 1 tablespoon cumin (add to taste)
- Salt and pepper, to taste
Clean and soak beans using these instructions. In a large pot, add all ingredients and cover with 3 inches of cold water. Cover pot and bring to a boil. Reduce heat and continue to cook on low to medium heat. Cook beans until soft – depending on the beans, it will take approximately 1 1/2 to 2 1/2 hours to cook.