Chipotle baked beans with cilantro pesto 

Chipotle baked beans with cilantro pesto recipe with Primary Beans Ayocote Morado beans

 

This recipe was just made for the plump, sturdy, and creamy nature of our Ayocote beans (Morado or Blanco). These large beans really shine when bathed in the smoky chipotle-tomato sauce and topped with bright cilantro pesto. This recipe was inspired by one of our go-to blogs in the early 2000's for fresh and tasty meals: 101 Cookbooks. Author Heidi Swanson's tip for wonderful beans at home? “Buy beans from a place that has good turnover, or from a farmer or company you know and trust. Buying beans that have been sitting around or stored for years can be a problem.”

Which beans to use? Large, substantial beans like Ayocote Morado or Ayocote BlancoTake 'em from dried to cooked with our guide

Print recipe here

 

Chipotle baked beans with cilantro pesto with Primary Beans Ayocote Morado beans

 

  • Serves: 4-6
  • Time: 50 minutes (plus bean cooking)
  • Cookware: medium saucepan, food processor, skillet, large baking dish or dutch oven, bean cooking vessel of your choice

Ingredients

  • 1 lb cooked beans, strained
  • ⅓ cup + 2 tbsp olive oil
  • 2 pinches red pepper flakes
  • Coarse salt
  • 1 garlic clove, chopped + 1 whole garlic clove
  • 1 14-ounce can crushed tomatoes
  • 1 tbsp fresh oregano leaves
  • 1-½ tbsp adobo sauce from a can of chipotle peppers
  • ⅓ cup fresh cilantro, tough stems removed
  • ⅔ cup packed kale, washed, de-stemmed, and finely chopped
  • 1 cup queso fresco or feta cheese, or a combination 

Steps

Make the tomato-chipotle sauce: Meanwhile, place olive oil, red pepper flakes, salt, and garlic into a medium saucepan. Heat over medium-high heat and saute ~45 seconds until everything is fragrant (you don't want the garlic to brown). Stir in tomatoes and fresh oregano and heat to a gentle simmer. Immediately remove from heat and stir in the adobo sauce. Salt to taste and set aside.

Make the pesto: Combine garlic and cilantro in a food processor. Pulse while you drizzle in olive oil until smooth. Season with a bit of salt and set aside.

Assemble and bake: Preheat the oven to 425 degrees. In a baking dish or dutch oven, toss beans with tomato-chipotle sauce and kale. Sprinkle with cheese and bake in the top-third of the oven for 25-40 minutes or until the cheese starts browning. Remove from the oven and let sit for 10 minutes. Drizzle with cilantro pesto when serving.


Adapted slightly from 101 Cookbooks. For the full story, head here.

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