4 -14.5-oz. cans pinquito beans
4 strips pepper bacon, diced
1- cup smoked ham, small diced
6 cloves garlic, minced
3 (14.5-oz) cans diced tomatoes
3/4 cup ketchup
3 teaspoon smoked paprika. Any good fresh paprika will work as well
2 teaspoon chili powder
pinch of dried oregano
2 tablespoon chopped parsley
1 cup water
In a large sauce pan, combine the pepper bacon and diced ham, and cook lightly on medium heat for 10 minutes, stirring to keep from sticking.
Add the garlic, ketchup, paprika, chili powder, oregano, parsley, water, and simmer for 30 minutes, stirring occasionally.
Add in the drained beans, and stir thru. Continue simmering for 30 minutes.
Plate up your Santa Maria Tri-Tip, drizzled with Pomegranate BBQ Sauce and serve with nice Fresh Made Salsa. I used Rogue Salsa, made in Eagle Point, www.roguesalsa.com but other Salsa’s will do. Beware of Salsa’s that are not refrigerated. Preservatives are not a good thing.
Enjoy your Santa Maria Style BBQ Meal!