Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Santa Maria Pinquito Bean Relish - Bobby Flay Grill It.

Smoky bacon, tender pinto beans and mildly spicy poblano chile come together in this simple Southwestern-style side dish. The vegetables are sautéed in the rendered bacon fat for extra flavor, then finished with fresh cilantro or parsley.


Servings: About 4–6
Prep Time: About 15 minutes
Cook Time: About 15 minutes

Ingredients:

  • ½ pound slab bacon, finely diced
  • 1 medium Spanish onion, finely diced
  • 1 poblano chile, finely diced
  • 2 cloves garlic, finely chopped
  • 2 cans pinquito or pinto beans, drained, rinsed and drained again
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Heat a large sauté pan over medium heat.
  2. Add the bacon and cook until golden brown and the fat has rendered.
  3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered bacon fat in the pan.
  4. Add the onion and poblano chile to the bacon fat and cook until softened, about 3–4 minutes.
  5. Add the garlic and cook for 30 seconds, stirring frequently.
  6. Add the beans and cook until heated through.
  7. Fold in the reserved bacon and cilantro or parsley.
  8. Season to taste with salt and freshly ground black pepper.
  9. Transfer to a serving bowl and serve warm.

Tip: Pinquito beans are traditional small pink beans associated with California's Santa Maria-style barbecue. If you can't find them, pinto beans are an excellent substitute, as Bobby Flay suggests.

Source: Bobby Flay — Bobby Flay’s Grill It!