- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 608.2
- Total Fat: 6.5 g
- Cholesterol: 3.3 mg
- Sodium: 505.9 mg
- Total Carbs: 104.4 g
- Dietary Fiber: 33.2 g
- Protein: 35.5 g
Giant Chipotle White Beans - Version 2Submitted by: MADEMCHE
IntroductionWe are trying to eat healthier, use less oil and not use bread and cheese. This is a version of a favourite of ours that is also on this site, but has been toned down a bit. The Dukkah mixture can also be found on this site, it is a simple toasted nut and seed mixture that is quite lovely. We are trying to eat healthier, use less oil and not use bread and cheese. This is a version of a favourite of ours that is also on this site, but has been toned down a bit. The Dukkah mixture can also be found on this site, it is a simple toasted nut and seed mixture that is quite lovely.
1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight - or up to 24 hours.
1 tablespoon extra-virgin olive oil
2 big pinches of red pepper flakes
1 pinch of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves
1 1/2 tablespoons adobo sauce from a can of chipotle peppers
3 cups kale or chard, washed, de-stemmed, and very finely chopped
1 oz. Manchego Cheese, shredded
2 tablespoons Dukkah mixture, or mixture of toasted seeds and grains with paprika and cumin seasoning.
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.
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 (if you're using queso fresco) 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 nut mixture and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user MADEMCHE.