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.
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Units: US | Metric
- 1 lb large dried white bean (corona, giant limas, gigantes, or any giant white beans you can finds, rinsed, picked over and soake)
- 2 tablespoons extra virgin olive oil
- 2 pinches red pepper flakes
- 2 pinches salt
- 1 large garlic clove, chopped
- 1 (14 ounce) can crushed tomatoes
- 1 tablespoon fresh oregano leaves
- 1 1/2 tablespoons adobo sauce, from a can chipotle peppers
- 1 medium garlic clove
- 1/3 cup fresh cilantro
- 1/3 cup extra virgin olive oil
- 1 pinch salt
- 2/3 cup kale (washed, de-stemmed, and very finely chopped) or 2/3 cup chard leaves (washed, de-stemmed, and very finely chopped)
- 1 cup queso fresco
- 1 1/2 cups whole wheat breadcrumbs (toasted in a skillet with a tablespoon of olive oil)
- 1To prepare the beans:
- 2Drain 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.
- 3Remove 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.
- 4Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
- 5In the meantime, make your tomato sauce:
- 6Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan.
- 7Stir while you heat the saucepan over medium-high heat.
- 8Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown.
- 9Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes.
- 10Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue).
- 11Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor.
- 12Pulse while you drizzle in the olive oil - alternately, you could do this by hand.
- 13Season with a bit of salt and set aside.
- 14Preheat the oven to 425F degrees.
- 15In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale.
- 16Sprinkle 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.
- 17Remove from oven and let sit for about ten minutes.
- 18Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.
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Nutritional Facts for Giant Chipotle White Beans
Serving Size: 1 (168 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 421.2
- Calories from Fat 156
- Total Fat 17.3 g
- Saturated Fat 2.4 g
- Cholesterol 0.0 mg
- Sodium 235.5 mg
- Total Carbohydrate 51.0 g
- Dietary Fiber 12.7 g
- Sugars 4.1 g
- Protein 18.5 g
The following items or measurements are not included:
whole wheat breadcrumbs