Baked Chipotle Cannellini Beans With Spinach And Cotija Cheese Recipes

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SMOKY CHIPOTLE BAKED BEANS



Smoky Chipotle Baked Beans image

Smoky and spicy, serve Chipotle Baked Beans at your next barbecue or picnic and kick it up a notch! Leave out the bacon for a vegetarian version.

Provided by Sheila Thigpen

Categories     Vegetables & Sides

Time 1h

Number Of Ingredients 10

4 slices bacon
1 cup onion (diced)
2 cloves garlic (minced)
3 15-oz. cans Great Northern beans
1/2 cup ketchup
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon chopped chipotle chilies in adobo sauce
1 tablespoon apple cider vinegar
1/2 teaspoon smoked paprika

Steps:

  • Preheat oven to 350. Lightly coat a 9x13 casserole dish with cooking spray.
  • Fry the bacon in a large nonstick skillet over medium heat until crisp. Remove to a paper towel lined plate; cool, then crumble.
  • Reserve 1 tablespoon of the bacon drippings. Add the diced onion to the pan and cook for 4-5 minutes, until translucent. Add minced garlic and cook until fragrant, about 1 minute.
  • Add beans and remaining ingredients (except for bacon) and stir until combined. Pour the mixture into a 9x13 inch casserole dish. Sprinkle the crumbled bacon on top and bake for 45-60 minutes, or until hot and bubbly.

Nutrition Facts : ServingSize 1 g, Calories 262 kcal, Carbohydrate 45 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 466 mg, Fiber 12 g, Sugar 8 g, UnsaturatedFat 2 g

CHIPOTLE BAKED BEANS



Chipotle Baked Beans image

These chipotle baked beans are saucy, packed with flavor, and baked to perfection. Topped off with crispy bacon.

Provided by Julie Maestre

Categories     Side Dish

Time 55m

Number Of Ingredients 10

2 (22 ounce) cans red kidney beans (drained and rinsed )
1/2 lb bacon
1/2 cup onion (diced)
3 garlic cloves (minced)
1/2 cup chipotle sauce (remove the seeds and peppers from the sauce)
2 tbsp brown sugar
1 tbsp white distilled vinegar (or apple cider vinegar )
1 tsp Worcestershire sauce
2 cups water
salt and pepper to taste

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!

Nutrition Facts : Calories 146 kcal, Carbohydrate 7 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 387 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

TUSCAN CANNELLINI BEANS



Tuscan Cannellini Beans image

An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.

Provided by Brian Genest

Categories     Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 16

1 tablespoon butter
1 cup chopped pancetta
½ cup chopped white onion
⅓ cup chopped carrots
⅓ cup chopped celery
2 tablespoons garlic, minced
½ cup dry white wine
2 (15 ounce) cans cannellini beans, drained and rinsed
2 cups chicken stock
½ cup grated Parmesan cheese
⅓ cup heavy cream
2 teaspoons chopped fresh rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
  • Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
  • Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

Nutrition Facts : Calories 216 calories, Carbohydrate 17.9 g, Cholesterol 31.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 798.4 mg, Sugar 1.3 g

BAKED CANNELLINI BEANS



Baked Cannellini Beans image

My sister developed this baked cannellini beans recipe after a Christmas holiday. We were still all together but nobody wanted to go to the grocery store, so we made do with what we could find in the kitchen-it turned out delicious! This baked beans recipe would be great with a combination of beans, too (like half black beans and half white). -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 13

3 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained
2/3 cup beer or chicken broth
1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 228 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 444mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 6g fiber), Protein 8g protein.

TUSCAN SAUSAGE, SPINACH AND CANNELLINI BEANS



Tuscan Sausage, Spinach and Cannellini Beans image

If you like spinach, you will like this easy, comfort food type casserole. The addition of the lemon and nutmeg helps give it a nice, fresh taste. It is important to squeeze as much liquid from the spinach as possible. I sometimes use a leftover croissant to make the breadcrumbs. This goes nicely with a Caesar salad.

Provided by Snow Pea

Categories     Meat

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb hot Italian sausage links or 1 lb sweet Italian sausage link
1 tablespoon olive oil
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
1 (16 ounce) can cannellini beans, drained
1/2 small onion, finely diced
3/4 cup heavy cream
1/2 cup freshly grated parmesan cheese, divided
1 teaspoon lemon rind, freshly grated
1 tablespoon fresh lemon juice
1/4 teaspoon nutmeg
salt and pepper
1/3 cup dry breadcrumbs
1 garlic clove, minced
4 tablespoons butter, melted

Steps:

  • Preheat oven to 375 degrees.
  • Brown sausages in oil till done, drain and slice into rounds.
  • In large bowl, combine sausage, spinach, beans, onion, cream, 1/4 cup of the Parmesan cheese, lemon peel and juice, nutmeg, and salt and pepper.
  • Turn mixture into a greased 2 qt casserole.
  • In small bowl, mix bread crumbs, remaining 1/4 cup cheese, garlic and melted butter.
  • Sprinkle on top of casserole.
  • Bake uncovered 35 minutes, or until heated through.

CHIPOTLE BAKED BEANS



Chipotle Baked Beans image

This recipe is an adaptation from my girlfriend Jan's mother, Alice. I bought one of those mega cans of Bush's Baked Beans and diced prosciutto from Sam's Club/Costco, and made two different types of beans with very little extra work. I loved the chipotle version.

Provided by dawnie2u

Categories     Beans

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

102 ounces baked beans (Bush's original flavor)
2 green peppers (chopped)
2 large onions (chopped)
7 ounces diced prosciutto
1 cup brown sugar
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
1/4 cup ketchup
1/4 cup pureed chipotle chile in adobo
2 tablespoons olive oil

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.

Nutrition Facts : Calories 406.5, Fat 3.9, SaturatedFat 0.7, Sodium 1124.2, Carbohydrate 89.3, Fiber 12.8, Sugar 51.1, Protein 14.4

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



Braised Escarole & Cannellini Beans Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus more for finishing
2 large carrots, peeled and diced
1 medium onion, diced
2 large cloves garlic, minced
4 cups dried, cooked or canned, drained cannellini beans
1 bay leaf
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan, plus more for finishing
24 ounces chicken stock
6 cups coarsely chopped escarole
Sea salt
Freshly ground black pepper
Sliced country bread, toasted and drizzled with olive oil, for serving

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.

CHIPOTLE BEAN CHILLI WITH BAKED EGGS



Chipotle bean chilli with baked eggs image

Black beans make a great foundation for this storecupboard, Mexican one-pot with smoky hot sauce, coriander and tortillas

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 11

1 tbsp sunflower oil
1 onion , chopped
1-2 tbsp chipotle paste (depending on how hot you like it)
2 x 400g cans black beans , drained and rinsed
400g can mixed bean , drained and rinsed
2 x 400g cans chopped tomatoes with garlic & herbs
1 heaped tbsp brown sugar
4 eggs
small handful coriander leaves
soured cream , to serve
warm flour tortillas , to serve

Steps:

  • Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season to taste.
  • Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas.

Nutrition Facts : Calories 377 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 21 grams sugar, Fiber 15 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium

BAKED CHIPOTLE CANNELLINI BEANS WITH SPINACH AND COTIJA CHEESE RECIPE



Baked Chipotle Cannellini Beans with Spinach and Cotija Cheese Recipe image

Provided by ClaudiaJan

Number Of Ingredients 10

4 or 5 15 oz cans of cannellini beans, rinsed and drained (or cooked yourself)
2 tablespoons extra-virgin olive oil
1/2 teaspoon of salt
2 large cloves of garlic, minced
1 28-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves, finely chopped
1-2 tablespoons adobo sauce from a can of chipotle peppers
2/3 cup spinach
1/2 cup Cotija Cheese (or crumbled feta if you can't find Cotija)
1 1/2 cup fresh breadcrumbs

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!

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