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Recipes

Santa Maria Style Pinquinto Beans

1 lb. Pinquinto Beans
1 Tbsp. sugar
1 strip bacon, diced
1 tsp. dry mustard
1/2 cup of ham diced
1 tsp. salt
1 small clove of garlic, minced
3/4 cup tomato puree
1/4 cup red chile sauce


Pick over beans to remove any dirt; cover beans with water and soak overnight in large container. Drain, cover with fresh water and simmer several hours until tender.

Sauté bacon and ham until lightly browned; add garlic and sauté a minute or two more. Add tomato puree, chile sauce and sugar. Drain some of the liquid from the beans and reserve. Stir in sauce and continue to simmer gently for 1 - 2 hours. Add reserved liquid if they get too dry.

Serves 6 - 8

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Apricot Strudel

1/2 lb. margarine
1/2 pint apricot jam or spread
2 cups flour
Juice of 1 lemon
1 cup sour cream
1 cup shredded coconut
1/2 cups chopped dried apricots
1 cup walnuts

Mix the margarine, flour, and sour cream and refrigerate overnight.  Mix together dried apricots, apricot jam, and lemon juice in a saucepan over medium heat until jam is melted.  The add shredded coconut and walnuts and mix well.  Divide dough into 4 parts and roll each into 10" x 5" rectangles.  Spread 1/4 of the apricot mixture down the center.  Roll ever edges to cover filling.  Repeat with other 3 parts.  Bake for 30 minutes at 350.  Sprinkle with powdered sugar.  Enjoy!

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Cranberry Biscotti

2 eggs
1 /2 tsp. salt
1 cup sugar
3/4 cup dried cranberries
2 tsp. almond extract
3/4 cup whole almonds, toasted
2 cups flour
Melted white chocolate (optional)
1/2 tsp. baking soda


Preheat oven to 350 and line a baking sheet with parchment paper.  Beat eggs, sugar, and extract together in a medium bowl.  Stir in flour, baking soda, and salt, mixing together until a stiff dough forms.  Stir in cranberries and almonds.  Shape into a ball on a slightly floured board.  Divide dough into 2 pieces and pat into 9" x 4" rectangles about 1/2 inches thick on a prepared baking sheet.  Bake for 30 minutes.  Let cool slightly.  Cut into 1/2" slices with a serrated knife and place back on baking sheet, flat side down.  Reduce heat to 325 and bake for 20 - 25 minutes more or until crisp.  Let cool completely.  Dip the bottom of each cookie in melted white chocolate, if desired.

Makes 36 biscotti

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 Got a recipe using one of our products you would like to share?

Send it to us at recipes@bertuccios.com!

Photos of your creation are welcome!

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