Recipe Swap

1 lb. Northern Whit beans rinsed- picked over - soaked overnight - or up to 24 hours.

Chipotle Tomato sauce-
2 T. extra-virgin olive oil
2 big pinches of red pepper flakes or UR taste
2 pinches salt
1 garlic clove large chopped
1) 14 oz. can crushed tomatoes
1 T. oregano leaves fresh
1½  T. adobo sauce from a can of chipotle peppers

Cilantro Pesto~
1 garlic clove  medium
1/3 c. cilantro fresh leaves
1/3 c.  x- virgin olive oil
big pinch  salt

2/3 c. kale or chard  washed de-stemmed  very finely chopped
1 c. queso fresco or feta cheese **

1½  c.  breadcrumbs toasted in a skillet with 1 T.olive oil

Beans~Drain ñ rinse beans after their overnight soak. Put beans in large pot cover with inch or 2 water. Bring to boil - simmer till beans are cooked through ñ just tender. About  1 to 2 hours or more- depending on beans-try not to  over cook. Remove from heat- salt beans (still in bean broth with about salt  to UR taste- enough bean liquid is tasty but not on salty side. Let beans sit like this 10 minutes or so before draining – set a side.

~Start tomato sauce. Place 2 tablespoons olive oil- red pepper flakes- couple pinches salt- garlic into cold pot. Stir while ñ  heat saucepan over medium high heat. Sauté  just 45 seconds or so until everything is fragrant - don’t want garlic to brown. Stir in tomatoes ñ  fresh oregano - heat to gentle simmer. Remove from heat -stir in adobo sauce - carefully take a taste (DON’T want to burn UR tongue- If needing more salt -add now- more chipotle flavor? Go for it. Set aside.

~Cilantro pesto mix garlic ñ  cilantro in food processor. Pulse ñ  drizzle in olive oil  slowly - alternate. Season salt a- set aside.

Preheat oven 425 ° F degrees. In 9”x13” baking pan (or large oven-proof casserole/dutch oven- toss beans with tomato sauce ñ kale. Sprinkle with cheese ñ bake in top third of oven - roughly 25 to 40 (if **you’re using queso fresco go 40  minute- Look for  cheese to start browning ñ any visible beans to get a bit crusty. Remove from oven  let sit for about 10 minutes. Top beans with breadcrumbs - just before serving drizzle with cilantro pesto. Serves 4
 

**Notes~Pressure cooking the beans would reduce the cooking time. Can add meat if U want.

*Can top with the queso fresco half way through the baking. So it doesn’t brown  - can use Pepper Jack Cheese

This is very good -never last for leftovers! With the kale topped with queso gives a great taste.