Giant Chipotle White Beans

Just a quick dispatch to say that this weekend, I made Heidi’s giant white beans in chipotle tomato sauce and frankly, I think you should too. This is so healthy, so tasty, so delicious, so smoky from the chipotle, so creamy, so good that you should rush right out and buy a bag of giant lima beans and get them soaking. This is a dish intensive recipe (the bowl to soak the beans, the pot to cook the beans, the food processor to make the pesto, the other pot to make the tomato sauce, the large baking dish to bring it all together), but not as time intensive as I thought. Sure, you won’t feel like making this on a Tuesday night after work, this is more of a Sunday afternoon recipe. But. the beans cooked in about an hour and fifteen minutes and during that time, I made everything else, cleaned the spinach, and washed the dishes, so that when the beans were done, I was able to throw everything in the oven.

And just a note that Heidi didn’t mention—this is pretty cheap. I’m sure Rancho Gordo beans would have been stunning in this, and I am due to order another shipment soon, but the Goya dried beans I used were fine and came in around 1.25. Can of crushed tomatoes, 77 cents at the madhouse that is the ShopRite can-can sale. Parsley, one dollar (which I used instead of cilantro). Can of chipotles, 1.79. Spinach, 2.00 (and you'll have plenty leftover for another meal). Feta, 3.49 (but other cheeses would work just as well and be cheaper). You probably have olive oil and salt at home. So this whole meal came in around 10 dollars and change, and we got six huge servings out of this. My husband and I are eating the last two containers today for lunch, and I’m already thinking about making it again next week.

Recipe can be found at 101 Cookbooks here.