Chipotle White Beans Recipes

WHITE BEAN CHIPOTLE HUMMUS

Steps:

• Combine all ingredients in the bowl of a food processor.
• Add more water for desired consistency. Transfer to serving bowl, add the topping (if desired) and enjoy!

CHIPOTLE CHICKEN AND WHITE-BEAN SOUP

Steps:

• In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes.
• Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces and return to pot, along with beans. Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth. Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado.

COPYCAT CHIPOTLE PINTO BEANS

Steps:

• Heat oil in a large heavy-bottomed pot, or dutch oven medium-high.
• Add onion, beans, cumin, oregano, garlic, bay leaf, 2 chipotle chilies, and 2 teaspoons adobo sauce from the same can. Add enough water to pot to cover beans.
• Bring to a simmer and cook until beans are tender, but not falling apart. Remove from heat. Remove bay leaves and chipotle chilies. Stir in lemon juice, lime juice, salt and pepper.

CHIPOTLE BAKED BEANS

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!

GIANT CHIPOTLE WHITE BEANS

Steps:

• To prepare the beans:
• 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 can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking.
• Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side.
• Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
• In the meantime, make your tomato sauce:
• Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan.
• Stir while you heat the saucepan over medium-high heat.
• Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown.
• Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes.
• Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue).
• Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor.
• Pulse while you drizzle in the olive oil - alternately, you could do this by hand.
• Season with a bit of salt and set aside.
• Preheat the oven to 425F degrees.
• In a 9x13 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 twenty-five to forty minutes. Look for the cheese to start browning and any visible beans to get a bit crusty.
• Remove from oven and let sit for about ten minutes.
• Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.