Sta. Maria Pinquitos with Zucchini and Tomatoes

After a long while, I finally cooked Santa Maria Pinquitos again. What a great meaty bean! They’re dense without being too starchy and they have a great pot liquor.


After I had them “au natural” for a few meals, I added some leftover vegetables. I pureed some heirloom tomatoes with garlic and oregano and then “fried” that liquid in a little olive oil. I added sliced zucchini and let them simmer until the squash was cooked. A little grated cheese and that’s a great side dish, but I tossed them with the cooked pinquitos and it was delicious.


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