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Lalo's Cacahuate Beans With Pico De Gallo

This recipe presents a comforting and flavorful dish of cacahuate (cranberry) beans, simmered with aromatic vegetables and dried chiles. It's perfectly balanced by a vibrant, fresh pico de gallo, offering a delightful contrast in texture and flavor. This hearty, Mexican-inspired meal is ideal as a main course or a substantial side, showcasing a depth of traditional flavors.
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Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 913.6 kcal

Equipment

  • 1 Large Pot or Dutch Oven For cooking the beans slowly and evenly.
  • 1 Cutting Board
  • 1 Chef's knife For efficient chopping of vegetables and chiles.
  • 1 Colander or Strainer For draining soaked beans.
  • 2 Mixing Bowls One for the bean base, one for the pico de gallo.

Ingredients
  

Main

  • 1 white onion
  • 1 pound dried cranberry beans aka cacahuate or borlotti, soaked overnight
  • 2 garlic cloves
  • Water
  • 2 tablespoons extra-virgin olive oil
  • 2 large tomatoes chopped
  • 2 dried ancho or guajillo chiles stemmed, seeded, and cut into strips
  • 1 teaspoon kosher salt plus more to taste
  • 2 Roma plum tomatoes, chopped
  • 1/3 cup finely diced red onion
  • 1/2 serrano chile stemmed, seeded, and diced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/2 cup lightly packed cilantro leaves
  • 1/2 teaspoon kosher salt plus more to taste

Instructions
 

  • Ensure dried cranberry beans are soaked overnight, then thoroughly drained before use.
  • Prepare all aromatics: finely chop the white onion and garlic cloves. Stem, seed, and cut the dried ancho or guajillo chiles into strips. Chop the two large tomatoes for the beans.
  • In a large pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped white onion and cook until softened, about 5-7 minutes. Add the garlic and chile strips, cooking for another 2 minutes until fragrant.
  • Stir in the chopped large tomatoes (for the beans) and cook for 5 minutes until they begin to break down.
  • Add the drained, soaked cranberry beans to the pot. Cover with enough water to submerge the beans by about 2 inches (approximately 6-8 cups). Add 1 teaspoon of kosher salt.
  • Bring the bean mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more hot water if needed to keep them submerged.
  • While the beans are cooking, prepare the pico de gallo: finely chop the two Roma tomatoes, finely dice the red onion, and stem, seed, and dice the serrano chile. Roughly chop the cilantro leaves.
  • In a separate medium bowl, combine the chopped Roma tomatoes, diced red onion, diced serrano chile, and chopped cilantro. Add 1 tablespoon of extra-virgin olive oil, 1/4 cup fresh lime juice, and 1/2 teaspoon of kosher salt. Gently stir to combine, then taste and adjust seasoning as needed.
  • Once the beans are tender, check the seasoning and adjust with more salt if necessary. If the liquid is too thin, uncover and simmer for a few extra minutes to reduce to your desired consistency.
  • Ladle the warm cacahuate beans into serving bowls and top generously with the fresh pico de gallo before serving immediately.

Notes

1. Bean Quality & Soaking: Use fresh, good-quality dried beans. Proper overnight soaking is crucial for even cooking and digestibility. A pinch of baking soda (about 1/4 tsp per pound) in the soaking water can aid in tenderizing, especially in hard water areas. Ensure beans are fully submerged.2. Chile Flavor: For a deeper, more nuanced chile flavor, lightly toast the dried ancho or guajillo chiles in a dry pan for 30-60 seconds per side before stemming and seeding. This awakens their essential oils.3. Progressive Seasoning: When cooking beans, add salt in stages. While initial salting is fine, adding too much early on can sometimes inhibit bean softening. Adjust seasoning generously towards the end of cooking.4. Pico de Gallo Balance: The pico de gallo's freshness provides a critical counterpoint to the rich beans. Ensure a good balance of acidity from lime, heat from serrano, and herbaceousness from cilantro. Let it rest for at least 15 minutes for flavors to meld.