Chipotle white beans with chard by Magnus Nordlander
Based on a recipe from 101 Cookbooks
What do we want from food? Let's try a few words… Smoke… Chili… Cheese… Chard… Beans… Yep, that seems like everything one wishes for, and those wishes have all come true, in one single recipe!
We have the smoky chili goodness from the chipotles, cheesy goodness, and delicious chard and beans! What more can you wish for?
Ingredients for 6 servings
- 1 1/8 pounds of large dried white beans, rinsed, and soaked overnight
- 1 cup of chard, stemmed and very finely chopped
- 5 1/4 ounces of feta cheese, crumbled
- 1 2/3 cups of breadcrumbs, homemade and toasted in a skillet
Chipotle tomato sauce
- 2 tablespoons of olive oil
- 1 teaspoon of red pepper flakes
- 2 pinches of salt
- 1 garlic clove, chopped
- 14 1/8 ounces of canned whole tomatoes
- 1 tablespoon of fresh oregano
- 1 tablespoon of chipotle paste
Coriander pesto
- 6 2/3 tablespoons of olive oil, for pesto
- 6 2/3 tablespoons of fresh cilantro
- 1 garlic clove, for pesto
- salt
Instructions
Begin by cooking the soaked beans. Put the beans in a saucepan, and pour in enough water to cover by about a couple of centimeters or about an inch. Bring this to a simmer, and keep simmering until the beans are done. Depending on your beans, this will probably take about one or two hours. The packaging will usually give you a better estimate. When the beans are just about cooked, salt the water. When done, allow the beans to sit in the water off the heat for about 10 minutes before draining.
Preheat the oven to 430°F.
In another saucepan, begin making the sauce by heating the oil, with the red pepper flakes, the salt and the garlic. Before the garlic gets any color, add the canned tomatoes and the oregano, and allow it to come to a simmer. Using a potato masher, mash up the tomatoes, and add the chipotle paste.
Make the coriander pesto by pulsing the garlic, coriander and oil with some salt, until it gets a good consistency.
In a baking dish, mix up the beans, the tomato sauce and the chard. Sprinkle on the cheese, and cook in the oven for about 30 minutes, or until golden brown and delicious.
Before serving, sprinkle on the breadcrumbs, and pour on the coriander pesto.
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