Lalo's cacahuate beans with pico de gallo from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 100) by Joe Yonan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shelbstirr on March 08, 2026

    I riffed a lot on this. Added some oregano and a bay leaf to the beans, as well as a the Serrano from the pico, and stirred in the cilantro at the end of cooking. Added some pork. Squeezed lime over the top. Topped with curtido instead of the pico. Served with tortillas/rice. A comforting meal! I don’t know if I would rush to make it again amongst the other recipes I want to try, but I’m happy to eat it.

  • linda_s5jipz on January 08, 2026

    it was ok, bit one dimensional. served with tortilla chips and drizzle of salsa macha but could use more spices

  • joeljkp on October 08, 2025

    Agree with the other comments - it comes together with the pico and with tortillas on the side. I made it with pintos and attempted to halve the recipe, but in too large of a pot so ended up way too much broth. Still, we enjoyed it. The sliced anchos were kind of distracting - they made big strips in the finished soup that didn't really blend into a bite (and the recipe doesn't indicate to remove the half onion or garlic). Next time I'd try to break the ancho into more bite-sized pieces knowing they were supposed to remain in the soup.

  • bfurrow on September 18, 2025

    The other comments about the pico confuse me. The pico is in the recipe title and not marked as garnish. To me, it is part of the recipe, same as the beans. Don’t skip it. — This was really good with rancho gordo cranberry beans. — Cooking on high for 30 min at the end would be too long. Mine were ready after 15 and started burning the bottom. I’d try medium next time for up to 30 minutes. — I’d use the whole Serrano in the pico next time.

  • Stephenn31 on June 24, 2025

    Overall a bit bland for the ingredients. The pico de gallo is an essential part that really brightens it up (so feel free to add a bit of extra lime juice or salt).

  • Emily Hope on August 30, 2021

    Made this with RG eye of the goats and loved the depth of flavor the recipe had -- I do deviate from the recipe in that I add salt earlier, at the beginning of the cooking process, and more of it (2 tsp.)--I think this is crucial for flavoring the beans. I also cheated a little by throwing in one leftover piece of bacon from the morning's breakfast, but don't think it changed the flavor that much. Also had to cut back on the chiles for my spice-averse family members. This is essentially a souped-up plain bean bowl and was perfect with some tortillas made with homemade masa (out of heirloom pink corn from Masienda). Also served with a roasted corn salad. Great mostly veg (except for that piece of bacon!) meal.

  • mjes on August 22, 2021

    These beans are deliberately cooked until super-soft ... then cooked some more. The cooking liquid does end up with quite a bit of flavor but I thought be beans remained bland. Pico de gallo is not a garnish but is essential to making the dish flavorful.

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