Chipotle-Tomato Sauced Canellinni Beans with Feta and Cilantro-Pepita Pesto
December 25, 2011 § 1 Comment
When I don’t have a firm idea for dinner, soup is incredibly comforting, usually awesome for leftovers and easy to develop a recipe for. Soups can get redundant though so my goal this week was to not make a single soup but still have comforting meals (our power bill has been ridiculous so blankets and warm, filling meals have been our source of heat). These beans completely fit the bill.
As I have mentioned before, beans are comfort food to me, but the guilt-free kind (brownies are also comfort food to me, but I don’t build my meals around them). A lot of the beans I cook are merely a component in a soup or a sauce or an after-thought to round out a protein-less meal, but these beans are lightly sauced and garnished so that you are basically getting a bowl of beans when you’re done cooking, not a bowl of soup. I really like these kinds of recipes, baked beans I guess, but I usually don’t go for the sugar and bacon laden variety of baked beans. This is an awesome alternative. The heat warms your body while the feta adds a rich tang which is cut by the fresh and bright pesto. This awesome recipe comes from the archives of 101 cookbooks, with a few minor changes on my part. As soon as I tasted it, I regretted the smallish yield and knew I would make it again.
Chipotle-Tomato Sauced Canellinni Beans with Feta and Cilantro-Pepita Pesto:
adapted from 101 Cookbooks
– 2 cups canellinni beans, soaked and cooked
– 6 oz feta cheese
– 2 tbsp oil
– 1/4 tsp red pepper flakes
– 1 cloves garlic, minced
– 1 tsp dried oregano
– 1 14 oz can diced tomatoes
– salt and pepper
– 1 chipotle from a can of chipotles in adobo plus 1 tsp of adobo sauce
for cilantro-pepita pesto
– 1 clove garlic
– 1 bunch cilantro, leaves and delicate stems only
– 1 cup pumpkin seeds (pepitas)
– salt and pepper
– 2/3 cup olive oil
Preheat oven to 425 degrees F. In a heavy-bottomed, oven-safe pot, heat oil and saute red pepper flakes, garlic and oregano until fragrant (30 seconds – 1 minute). Add diced tomato and season with salt and pepper and simmer 5-10 minutes. Remove from the heat and stir chipotle and tsp of adobo sauce. Scrape contents of the pot into a blender to puree. Place the beans in the pot and pour sauce over the top, stir to incorporate and season further with salt and pepper as needed. Crumble feta over the top of the beans and place uncovered in oven for 25 minutes, or until the feta begins to brown. While the beans are baking, make the pesto: place garlic, cilantro, pumpkin seeds and salt & pepper in a food processor until completely broken down. Slowly drizzle oil in while the food processor runs (or add in about 4 batches) until the pesto is somewhat thin and pourable. Stir pesto over servings of the sauced beans after removing from the oven.