July 2025 Heirloom Bean and Grain Club

ORGANIC PINQUITO BEANS

If California had a state bean, it would be the pinquito. These flavorful little pink beans come exclusively from California's Central Coast and are traditionally served with the barbecued tri-tip that made the Santa Maria region famous. They are considered the essential side dish ladled into large bowls full of bothy goodness. I can't tell you what a treat it is to have organic pinquitos! 

There are many legends about how these diminutive legumes arrived here in the golden state. Some say Spanish cowboys brought them here, others say migrant farm workers brought them into the state. Another, somewhat official version, says that in the 50s a local farmer got his hands on some from Mexico and convinced one of the town restaurants that they'd be a good addition to the menu. The beans are meaty in texture and they hold their shape even after hours of cooking but it's the flavor that keeps everyone coming back. Generations later they are still being prepared by that same Santa Maria restaurant and still being grown by that same family farm. 

HOW TO COOK PINQUITOS

You'll find dozens of recipes for Santa Maria Pinquitos online but at Jacko's they prepare them very simply with a bit of bacon, onion, garlic, salt an a little chili, simmered low and slow for 5 to 6 hours on the stove. Get the original recipe from Jacko's as printed in the Los Angeles Times HERE. Down the road a stretch in Solvang, California The Alisal Guest Ranch and Resort makes their own version of Piquitos. It's more like a West Coast answer to New England baked beans, with mustard powder and brown sugar. You'll find it here reprinted by Food & Wine Magazine.  They are equally good without the pork for a vegan version of the dish and we love this recipe for vegan quinoa and pinquito tacos from Fat Free Vegan Kitchen.

KEEP IT SIMPLE PINQUITOS (OUR RECIPE)

These beans are one of those heirlooms that is really something special all on their own. They have an amazing flavor and create such a delicious bean broth, aka pot liquor, that the best way to enjoy them in our humble opinion is the simplest.

Saute some chopped onion and a couple cloves of minced garlic in the bottom of a dutch onion or bean pot until just soft. Rinse the dry beans and put them in the pot with enough water to cover the beans by 3 inches. Add a tablespoon of salt and a bay or cinnamon tree leaf. Bring to a boil and then cover and reduce to a simmer for 3-4 hours, keeping an eye on them and adding water periodically so that you never have less than an inch of water above the beans. If you insist on soaking the beans the night before you won't need to cook as long or need as much water.  Serve them with some cotija cheese, sliced jalapenos, avocado and cilantro...or not. They are simply delicious right off the stove just as is. 

ABOUT THE FARM

We are over the moon that our friends at Blue House Farm had a large enough harvest this year to share their bounty with us. Blue House grows drop dead gorgeous beans from the fertile land in Pescadero and San Gregorio, California. Ryan Casey became interested in farming in college while taking agriculture courses. After completing an apprenticeship at the Center for Agroecology and Sustainable Food Systems and working on several farms, he decided to start an organic farm. The farm started in 2005 on 2 acres and has steadily grown to over 75 acres in production. Farming in two different microclimates allows Blue House Farm to grow over 50 types of certified organic farm products. Among the lettuce, tomatoes, herbs and peppers Blue House Farm grows excellent organic beans. 

 

ABOUT THE FARM

Sacramento Valley has a long history of producing butter beans, which love its warmer climate compared to other California regions. Chris Capaul’s family has been growing diverse beans and vegetables since 1915 – in fact, he still has the original horse-drawn bean cutter! While bean production has declined and farms have gotten bigger through consolidation, Chris stands out as an innovator – perfecting his rotations of vine-type baby butter beans and rice, and preserving Speckled Bayo beans, a rare variety his father once grew. His careful growing methods nurture the land and produce beans far richer in flavor.

 

ORGANIC BLONDE CALIFORNIA JAPONICA RICE

Fresh Milled California Japonica has the ultimate fresh and nutty flavor with a delicious fragrance and bold taste that will leave you craving more with every bite. The extra bran layer is packed with nutrition, keeping you fuller, longer. This 100% organic rice is grown and milled in sunny California by a small family farm determined to change the way you think about rice. 

WHAT TO DO WITH IT

We love using this delicious sushi rice for easy summer poke bowls but it also makes an amazing risotto! Of course you'll want to start with some sushi rice. This recipe from New York Times is a great guide. Make sure to pick up some really good rice wine vinegar like this one from American Vinegar Works. Try your hand at making some sushi at home, its really fun and easier than you think. Got left over sushi rice? This 10 minute traditional Japanese rice soup will hit the spot. You could also turn them into Onigiri or Japanese Rice Balls with this step by step instructions from The Spruce Eats. Or simply serve it as a side dish topped with some spicy seaweed sprinkles (furikake) like they do in Japan. 

ABOUT THE FARMERS

We are so honored to have the award winning family farm Chico Rice in the August club! They are some of the only farmers who mill and pack their own rice. This means that all their rice comes from the same place and they know exactly how it was grown - responsibly, sustainably, and with the utmost love and care.⁠
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The rice is 100% CCOF and USDA Certified Organic and Non-GMO⁠
ZERO PESTICIDES⁠
ZERO HERBICIDES⁠
ZERO GMOS⁠
ZERO STRAW BURNING⁠
NOTHING ARTIFICIAL⁠
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Every bag of rice they sell is lovingly hand-packed by the same farmers who grew it from the seed. ⁠ ⁠
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At Chico Rice, they bring unparalleled freshness to the consumer! Using their unique artisan rice mill, they can provide the freshest possible premium rice before the delicate flavors escape the grain. Until you smell and taste the difference between their fresh milled rice and the store-bought stuff, you won't realize what you've been missing!