Thursday, February 24, 2011
Giant Chipotle White Beans
I have been trying to eat more beans lately, but so far I have limited myself to chili and soup. In an effort to try something new, I decided to make the Giant Chipotle White Beans from 101 Cookbooks, which are large white beans baked in a chipotle tomato sauce with flecks of kale, topped with feta and drizzled with a cilantro pesto. I skipped the bread crumbs that are in the original recipe - I didn't feel that they would really add anything to the dish, so I just left them out.
I have to say, I made these a while ago. At least two weeks ago. I've been really, really busy with school and I have barely been cooking, let alone writing about it. But I remember that they tasted good. Specifically, the sauce was delicious. I'm not big enough on beans yet to really love a dish that consists only of beans. (I'll get back to you after I try some of my Rancho Gordo beans, which have not been sitting in a silo for 10 years like the giant limas I used for this recipe. I have a feeling it will make a difference.) So I think it would be interesting to try half beans, half something else. I'm not yet sure what exactly, but pasta comes to mind. So kind of like a baked ziti with beans and Mexican flavors. I don't know, it works in my brain.
Anyway, this was tasty, it was. But I wish I hadn't made so much, because we threw most of it away. :( I'm not sure how it would have held up in the freezer, but maybe next time I'll try that.