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.
Servings:6 | Calories:341 | Total Fat:24g | Chol:15mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
Sat Fat 6g
Total Carb 25g
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.
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