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Giant Chipotle White Beans

A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.
6 Servings - 101cookbooks.com
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Servings:6  | Calories:341 | Total Fat:24g  | Chol:15mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 6g
30 %
Total Carb 25g
8 %
Fiber 2g
8 %
Sugars 4g
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Cholesterol 15mg
5 %
Sodium 1078mg
45 %
Protein 8g
17 %
Calories:
31% Breadcrumbs
29% Extra-virgin olive oil
19% Others combined
19% Queso fresco
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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 oil
big pinch of salt
2/3 cup kale or chard, washed, de-stemmed, and very finely chopped
1 cup queso fresco or feta cheese (see head notes)
1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil

Directions : View recipe directions on 101cookbooks.com
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