Sorta Santa Maria Style Beans. The spice I used for these beans was inspired by my experience with Santa Maria seasoning. Granted, it isn’t exactly the same but it makes for great pot of beans. Throw in some whole wheat biscuits cooked in a cast iron skillet and you’ve got a delicious real-food dinner.
In addition to some home-smoked bacon, a pound of pinto beans were tossed into a pout with one large onion chopped up and a large jalapeño (sans seeds for little one). The real flavor derives from the Sorta Santa Maria mix below. I put all the spices below into a spice grinder and powder them finely.
1 Tablespoon Each Sea Salt, Black Peppercorns, Garlic Powder, Onion Powder, Herbes de Provence, and Rubbed Sage.
1 Teaspoon Each Ground Red Pepper, Smoked Paprika
Cook per directions with heaping tablespoon of the above mix for each pound of beans. You will end up with some delicious, slightly spicy southwest flavored beans. If you manage to have any left, they’re always good the next morning topped of with some cheese and fried eggs for a tortilla-free version of huevos rancheros.
This article was first published on September 16, 2014 and was recovered using AI and web.archive.org.
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