Bertuccio's Recipes

Santa Maria Style Pinquinto Beans

1 lb. Pinquinto Beans

1 Tbsp. sugar

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

Toasted Pumpkin Seeds

1 qt. salted boiling water

2 cups pumpkin seeds

1 to 2 Tbls. unsalted butter, melted

salt, to taste

Preheat oven to 250 degrees. Remove pumpkin "strings". Add seeds to water and boil for 10 minutes. Drain, spread on towel and pat dry. Place seeds in a bowl, and toss with butter. Spread evenly on large baking sheet with edges. Place pan in preheated oven and roast seeds for 30 to 40 minutes. Shake the pan 3 or 4 times during roasting. Cool and salt seeds on paper towels. Pack in zip closure bags for individual treats.