Giant White Beans with Chipotle Tomato Sauce and Cilantro Pesto

This warm and comforting recipe is perfect for winter and the holiday season.  Imagine plump, creamy beans with a smoky, chipotle tomato sauce served with an emerald drizzle of cilantro pesto.  Each part of the recipe can be prepared ahead of time for a quick, last minute meal.

Ingredients

1 pound of Giant Lima beans, rinsed and soaked 24 hours

2/3 c kale or chard, washed, de-stemmed, and very finely chopped

Cilantro Pesto
1 medium clove of garlic
1/3 c fresh cilantro
1/3 c olive oil
big pinch of salt

Chipotle Tomato Sauce
2 tbsp olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 28-ounce can crushed tomatoes
1 tbsp fresh oregano leaves
1 1/2 tbsp adobo sauce from a can of chipotle peppers

To prepare the beans, drain and rinse the beans after their soak.  Place them in a large saucepan and cover with two inches of water.  Bring to a boil and simmer for forty minutes or until the beans are cooked through and just tender.  Remove from heat and salt the beans with about a tablespoon of salt. Let the beans sit for ten minutes or so before straining.  Canned beans can also be used, although the texture of fresh cooked beans is best.  The brand Eden Organics has BPA-free cans.

While the beans are cooking, you can make your tomato sauce.  Place the 2 tablespoons olive oil, red pepper flakes, a couple pinches of salt, and chopped garlic into a cold medium saucepan.  Stir while you heat the saucepan over medium-high heat.  Once the pan is hot, sauté for just 45 seconds or until everything is fragrant. Stir in the tomatoes and oregano.  Heat to a gentle simmer.  Remove from heat and stir in the adobo sauce to taste.  Freeze the remaining canned adobo sauce in ice cube trays for later use. Chipotle peppers with adobo sauce are available in the ethnic section of the grocery store.

Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor.  Pulse while you drizzle in the olive oil.  Finally, in a casserole dish, mix beans, chopped kale or chard, and tomato-chipotle sauce.  Drizzle with the cilantro pesto before serving.  Serves 6.