Chipotle White Beans

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:
• 2 tablespoons extra-virgin olive oil
• 2 big pinches of red pepper flakes
• 2 pinches 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
• Cilantro Pesto:
• 1 medium clove of garlic
• 1/3 cup fresh cilantro
• 1/3 cup extra-virgin olive oil
• big pinch of salt
• 2/3 cup kale or chard, washed, de-stemmed, and very finely chopped
• 1 cup queso fresco or feta cheese
• 1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Feta Cheese	1 oz (28g) cheddar	113
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Clove	1 tsp ground (2g)	7
Spinach	1 cup raw (30g)	7
Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Bean	not in our table	0
Sauce	not in our table	0
Chard	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.