Monday, March 29, 2010

Giant Chipotle White Beans

I have long-adored Heidi Swanson. This recipe for Giant Chipotle White Beans caught my eye a few months ago and then, literally days later, a friend brought it to my house for dinner so I got a chance to try it.

It had been on my mind to cook it for coop and I jumped on it this weekend. I veganized it by leaving out the cheese and David and I both agreed that we like it better this way. It's a layered dish made up of a base of the bean, kale, adobo and tomato bake with the addition of whole grain breadcrumbs and a drizzle of fresh cilantro pesto.

I served it with marinated tomatoes and bell peppers (due mostly to the fact that the lettuce I had been hoping to use for salads went bad) and crusty bread. I wish I'd snapped a photo of the dish b/c I love the look of it with its enormous white beans but we ate the whole dish before I had a chance to take one. Actually, I ate most of it. David likes the dish, but not as much as me who really really really loves it. :)

One of these days, I'm going to have to break down and get Swanson's cookbook. Absolutely every recipe is wonderful and I love her attentive culinary process. When I make a Swanson dish, I never feel that I'm just slapping ingredients together. Yesterday, with Citizen Cope playing on the player and a Dos Equis on hand, cooking this dish was really fun.

1 comment:

  1. We had this for lunch today since Josh is working this evening. It was so good. And I love cilantro pesto.