I just had to make this after a friend of mine brought some freshly made to me at work. So delish, complex in flavors – and the feta brings a wonderfully salty undertone, which I am not about to argue about.
From 101 Cookbooks
- 1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight – or up to 24 hours.
- 2 tablespoons extra-virgin olive oil
- 2 big pinches of red pepper flakes
- 2 pinches of salt
- 1 large clove garlic, chopped
- 1 14-ounce can crushed tomatoes
- 1 tablespoon fresh oregano leaves
- 1 1/2 tablespoons adobo sauce from a can of chipotle peppers
- 1 medium clove of garlic
- 1/3 cup fresh cilantro
- 1/3 cup extra-virgin olive oilbig pinch of salt
- 2 cups kale or chard, washed, de-stemmed, and very finely chopped
- 1 cup feta cheese (see head notes)
- 1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil
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 took us about 2 hours, but it may take you less, try not to overcook them. Using beans from a can could work, although they’d probably fall apart more easily in the dish.
Remove from heat, add about about a tablespoon of salt to the beans and their water and let them sit for 10 minutes before draining them.
For the tomato sauce (you can do this while the beans are cooking. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Heat, while stirring over medium-high heat. Saute just 45 seconds or so until it smells yummy, but don’t let the garlic brown. Stir in the tomatoes and the fresh oregano and heat for a couple of minutes until they come to a gentle simmer. Remove from heat and stir in the adobo sauce – give it a taste. Add more salt and adobo sauce to your liking.
Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Drizzle in the olive oil while pulsing. Season with a bit of salt and set aside.
Preheat the oven to 425F degrees. In a 9×13 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 forty minutes, until the cheese to starts to brown and any beans on the top start to get a bit crusty. Remove from oven and let sit for ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.