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Nutritional Info
  • 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

View full nutritional breakdown of Giant Chipotle White Beans - Version 2 calories by ingredient
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Giant Chipotle White Beans - Version 2

Submitted by: MADEMCHE

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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.

    Chipotle-tomato sauce:
    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.

Directions

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) - 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.

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.






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