Black bean soup with pico de gallo from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 221) by Diana Henry

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Notes about this recipe

  • pantherred on November 17, 2020

    some substitutions: duck fat for bacon, added a drop of smoke extract, aleppo chili flakes for fresh red chili. A touch of cackalacky (a local NC spice sauce) to bring up the spice a bit. Freshly ground toasted cumin makes all the difference in flavour complexity.

  • e_ballad on October 16, 2019

    I’m glad I was distracted & forgot to add a note for this recipe right away. When I first made it yesterday, I thought it was good, but nothing too interesting. I had leftovers today & it was absolutely delicious. Everything just seemed to balance out more. Would highly recommend making this a day in advance.

  • lou_weez on October 11, 2018

    What it lacks in looks it makes up for in flavor. I served it with avocado and cheese.

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