Giant Chipotle White Beans Recipes

Steps:

• To prepare the beans:
• Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking.
• Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side.
• Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
• In the meantime, make your tomato sauce:
• Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan.
• Stir while you heat the saucepan over medium-high heat.
• Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown.
• Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes.
• Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue).
• Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor.
• Pulse while you drizzle in the olive oil - alternately, you could do this by hand.
• Season with a bit of salt and set aside.
• Preheat the oven to 425F degrees.
• In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale.
• Sprinkle with the cheese and bake in the top-third of the oven for roughly twenty-five to forty minutes. Look for the cheese to start browning and any visible beans to get a bit crusty.
• Remove from oven and let sit for about ten minutes.
• Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.

Steps:

• Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.
• Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and garlic and sauté until onions are golden brown, 6 to 7 minutes. Add beans, 8 cups chicken broth, tomatoes with juice, vinegar, ouzo, oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally, 2 to 3 hours, depending on freshness of beans. If necessary, uncover and cook beans until tomato mixture thickens and liquid is slightly reduced, 10 to 15 minutes. Season beans to taste with salt and freshly ground black pepper. DO AHEAD: beans can be made up to 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm beans before continuing, adding more chicken broth by 1/2 cupfuls if beans are dry.
• Stir chopped fresh dill into beans. Serve with octopus .