Giant Chipotle White Beans

Welcome to my "new" blog! I have decided to embrace my inner Julia Child and Betty Crocker and have an emphasis on cooking, as it is one of my passions and is also my favorite creative outlet!

This recipe has cemented itself in my recipe box and my heart. Packed full of flavor and healthy ingredients, this is a go-to dish that will never fail to impress your guests!



Giant Chipotle White Beans Recipe

(This recipe serves six, so I usually double the recipe.)

4 - 14 oz. cans Butter Beans

Chipotle-Tomato sauce:

2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves (Dried is fine too!)
1 1/2 tablespoons adobo sauce from a can of chipotle peppers

Cilantro Pesto:
1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt

2/3 cup kale or chard, washed, de-stemmed, and very finely chopped (I use spinach)
1 cup feta cheese

1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil (I usually skip this part to accommodate my gluten-free friends, and I don't miss it!)

Drain and rinse the beans. In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and stir in the adobo sauce; carefully take a taste (you don't want to burn your tongue). If the sauce needs more salt, add it now. More chipotle flavor? Go for it! Set aside.

Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - alternately, you could do this by hand. Season with a bit of salt and set aside.

Preheat the oven to 425F degrees. In a 9x13 baking pan* (or large oven-proof casserole/dutch oven), toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for roughly twenty-five to forty minutes. (I look for the cheese to start browning and any visible beans to get a bit crusty.) Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs (optional) and just before serving drizzle with the cilantro pesto.

Bon Appetit!

*I increase the pan size to accommodate the larger quantity, and I also lightly spray the pan to prevent sticking.