Baked Chipotle Cannellini Beans With Spinach And Cotija Cheese Food

BAKED CANNELLINI BEANS

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

BEANS & SPINACH

Steps:

• In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

CHIPOTLE BAKED BEANS

Steps:

• Preheat your oven to 400 degrees F.
• Heat an oven-safe pot over medium-high heat and cook the bacon for 4-5 minutes or until halfway cooked through. Do not cook the bacon all the way.
• Remove the bacon from the pot and set aside. Reduce the heat to medium-low. Add the onions and cook for 4-5 minutes or until translucent. Stir in the garlic and cook for 20 seconds.
• Add the brown sugar, chipotle sauce, vinegar, beans, and water. Season generously with salt and pepper. Place the bacon pieces on top of the beans.
• Bake for 40 minutes. Check for seasoning and enjoy!

CHIPOTLE BAKED BEANS

Steps:

• Saute the onion, green pepper, and prosciutto in 2 tablespoons olive oil, in a large heavy pot, until the onions and peppers are soft and the prosciutto is browned.
• Add the entire can of beans into a large pot along with remaining. ingredients, except the pureed chipotle.
• Divide the beans evenly between two ovenproof casseroles (I covered two ovenproof mixing bowls with foil).
• I added the pureed chipotle to one of the mixing bowls, then covered them and baked them at 375 degrees for an hour.
• Uncover and cook for another 20 minutes.
• Stir them about halfway through the cooking time, and then again when you uncover them.
• If you so desire, add a little chopped fresh cilantro to the chipotle version.

SPINACH AND CANNELLINI BEANS

Steps:

• Simmer the beans in water until tender, about an hour, and drain.
• Fry the bread in 2 T of oil until golden brown, set aside.
• Saute the onion in 2 T of oil until soft, add tomatoes and continue cooking over low heat.
• Add the paprika and spinach and cook until the spinach has wilted.
• Stir in the cannellini beans and season with salt and pepper.
• Using a food processor (or a regular old knife and cutting board), mince up the garlic and fried bread.
• Add to the spinach mixture, along with the water.
• Cover and simmer gently for 20-30 minutes (adding more water if needed).
• Serve with chunks of crusty bread.

CAULIFLOWER AND CANNELLINI BEAN MASH RECIPE

Steps:

• Roughly chop the cauliflower and put in a large lidded saucepan along with one 15-ounce can cannellini beans with their liquid, 1/3 c. milk, 4 tablespoons (1/2 stick) unsalted butter, and 1 tablespoon minced fresh rosemary. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, about 10 minutes. Mash with a potato masher, then stir in 1/4 c. grated Parmesan. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste. Serve with shaved Parmesan over the top.

BRAISED ESCAROLE & CANNELLINI BEANS RECIPE - (5/5)

Steps:

• Heat oil in a large pan over medium heat. Sauté onions, garlic and carrots together until onions become translucent, 3 minutes. Add beans, bay leaf, red pepper, cheese and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes more. Season with salt and pepper to taste. To serve, divide escarole and beans evenly among 4 serving bowls. Garnish with freshly grated cheese, drizzle with olive oil and serve with warm, olive-oil-rubbed toast.

SKILLET CHIPOTLE CHICKEN ENCHILADA BAKE

Steps:

• Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
• Preheat the oven to 375° F.
• In a medium sized skillet, layer the ingredient, starting with a layer of sauce followed by 3 tortillas, 1/2 of the chicken, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese.
• Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Top with scallions and cilantro to serve. Cut into wedges as needed.

BAKED CHIPOTLE CANNELLINI BEANS WITH SPINACH AND COTIJA CHEESE RECIPE

Steps:

• Preheat the oven to 425F degrees. Bring the olive oil, red pepper flakes, salt, and minced garlic up to heat over a medium flame for about a minute. Stir in the tomatoes and the fresh oregano and bring to a gentle simmer. Off the heat, add the adobo sauce and taste. I added a little too much the first time I made this, so beware, adobo is powerful stuff. Salt and pepper to taste, but go easy on the salt, because I find that canned beans can be a touch salty. Add the beans and spinach, and stir to combine. Pour the mixture into a 9x13 baking pan and sprinkle with the cheese and breadcrumbs and bake in the top-third of the oven for roughly twenty-five minutes, or until it is browned and bubbly on top. Enjoy!