Jocko’s-style pinquito beans

Time 2 hours
Yields Serves 8
Jocko’s-style pinquito beans
(Christian K. Lee/ Los Angeles Times)

Place the beans in a heavy pot and cover by 3 to 4 inches with water. Loosely cover, bring to a simmer, and gently simmer the beans until tender, 1 to 2 hours (timing will vary depending on the age of the beans). Drain the beans, reserving some of the liquid. Take a cup or so of cooked beans and mash. Place the beans back in the pot, stirring in the mashed beans and enough reserved liquid to moisten, and set aside.


When the beans are almost ready, fry the bacon in a skillet over medium heat until the fat renders out and the bacon is starting to brown. Stir in the onions and continue to cook, stirring frequently, until the onions are softened and beginning to brown, 20 to 30 minutes. Stir in the diced peppers, along with the garlic. Remove from heat.


Stir the bacon mixture in with the beans, and bring to a gentle simmer, stirring constantly. Add additional reserved liquid or water as needed to keep the beans moist, and cook for 10 or so minutes to marry the flavors. Taste, adding salt and pepper as needed to season. Remove from heat and serve.

Jocko’s Steak House wouldn’t divulge its secret recipe. So we went online and searched for one that called for pinquitos, green chilies, bacon, onion and, as Ed Fitzpatrick said, where “the bean’s the hero.” Adapted from a recipe found online at, which credits the original recipe to “Come Into The Kitchen.” Pinquito beans are found at select gourmet markets, as well as online. Instead of canned chiles, you can substitute roasted and peeled fresh chiles, such as Anaheim chiles. To roast chiles, place them on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides of each chile is charred, turning frequently. Wrap each pepper in plastic wrap and set aside until the peppers are cool enough to handle. Rub the plastic wrap against the skin to loosen and remove it. Stem and seed each pepper before using.

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