GIANT CHIPOTLE WHITE BEANS
Steps:
- To prepare the beans: Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside. 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 about 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 and just before serving drizzle with the cilantro pesto.
GIANT CHIPOTLE WHITE BEANS
From 101 Cookbooks. I made this for a dinner party last night and there is no leftovers. Can easily be veganized by leaving out the cheese, which is how I'll make it in the future. I also used a basil pesto as one of our guests hates cilantro.
Provided by VegSocialWorker
Categories One Dish Meal
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the beans:
- Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking.
- Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side.
- Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
- 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).
- 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. 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 and just before serving drizzle with the cilantro pesto.
Nutrition Facts : Calories 421.3, Fat 17.3, SaturatedFat 2.5, Sodium 235.6, Carbohydrate 51.1, Fiber 12.7, Sugar 4.2, Protein 18.6
SMOKEY CHIPOTLE WHITE BEAN CHILE
This is a FANTASTIC economical recipe that I have come up with after reading and trying many different recipes. I think the two best features of my recipe are adding the chipotle in adobo sauce and using white beans. Serving this with crumbled blue cheese and oyster crackers brings this dish to a whole different level...
Provided by Karens Krazy Kitchen
Categories One Dish Meal
Time 3h50m
Yield 1 pot of chile, 8 serving(s)
Number Of Ingredients 17
Steps:
- Mix the first seven ingredients together to make the spice mix.
- Chop the onion, garlic and jalapeno.
- Brown the ground beef, onion, garlic, jalapeno and spice mix in a large, heavy bottomed sauce pot.
- Add the chipotle peppers, crushed tomatoes and their juice and tomato paste.
- Chipotle note: I find chipoles in adobo sauce smokey and spicy but not hot. Not everyone agrees with me so adjust to your taste. On scale of 1 to ten, with ten being the hottest, this made as stated is a 6.
- Simmer for two hours, stirring occasionally.
- Taste for seasoning and adjust to your taste.
- Gently stir in the beans.
- Simmer for one more hour, stirring once or twice.
- Serve with grated cheese and crackers.
- Enjoy!
Nutrition Facts : Calories 404.8, Fat 23.2, SaturatedFat 11.2, Cholesterol 87.5, Sodium 915.2, Carbohydrate 22.2, Fiber 6.2, Sugar 6, Protein 28.2
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