Giant Chipotle Baked Beans

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

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.

subheading: 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 ½ tablespoons adobo sauce from a can of chipotle peppers

subheading: Cilantro Pesto:

1 medium clove of garlic

⅓ cup fresh cilantro

⅓ cup extra-virgin olive oil

big pinch of salt

⅔ cup kale or chard, washed, de-stemmed, and very finely chopped

1 cup queso fresco or feta cheese (see head notes)

1 ½ cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil

Directions at 101cookbooks.com

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