Best Baked Chipotle Cannellini Beans With Spinach And Cotija Cheese Recipes

Braised Escarole & Cannellini Beans Recipe - (5/5) image

Provided by ltrodrigu

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus more for finishing
2 large carrots, peeled and diced
1 medium onion, diced
2 large cloves garlic, minced
4 cups dried, cooked or canned, drained cannellini beans
1 bay leaf
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan, plus more for finishing
24 ounces chicken stock
6 cups coarsely chopped escarole
Sea salt
Freshly ground black pepper
Sliced country bread, toasted and drizzled with olive oil, for serving

Steps:

Heat oil in a large pan over medium heat. Sauté onions, garlic and carrots together until onions become translucent, 3 minutes. Add beans, bay leaf, red pepper, cheese and stock. Bring to a simmer and stir in escarole. Cook, covered, until gravy thickens and flavors meld, about 15 minutes more. Season with salt and pepper to taste. To serve, divide escarole and beans evenly among 4 serving bowls. Garnish with freshly grated cheese, drizzle with olive oil and serve with warm, olive-oil-rubbed toast.

STOVE TOP Spinach Balls-Lisa Pepper Recipe image

Provided by á-1336

Number Of Ingredients 8

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-2/3 cups hot water
1/4 cup butter or margarine
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
1 cup KRAFT Grated Parmesan Cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Steps:

HEAT oven to 400ºF. MIX stuffing mix, hot water and butter in large bowl until blended. ADD remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer on 2 rimmed baking sheets sprayed with cooking spray. BAKE 15 to 20 min. or until lightly browned.

Baked Chipotle Cannellini Beans with Spinach and Cotija Cheese Recipe image

Provided by ClaudiaJan

Number Of Ingredients 10

4 or 5 15 oz cans of cannellini beans, rinsed and drained (or cooked yourself)
2 tablespoons extra-virgin olive oil
1/2 teaspoon of salt
2 large cloves of garlic, minced
1 28-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves, finely chopped
1-2 tablespoons adobo sauce from a can of chipotle peppers
2/3 cup spinach
1/2 cup Cotija Cheese (or crumbled feta if you can't find Cotija)
1 1/2 cup fresh breadcrumbs

Steps:

Preheat the oven to 425F degrees. Bring the olive oil, red pepper flakes, salt, and minced garlic up to heat over a medium flame for about a minute. Stir in the tomatoes and the fresh oregano and bring to a gentle simmer. Off the heat, add the adobo sauce and taste. I added a little too much the first time I made this, so beware, adobo is powerful stuff. Salt and pepper to taste, but go easy on the salt, because I find that canned beans can be a touch salty. Add the beans and spinach, and stir to combine. Pour the mixture into a 9x13 baking pan and sprinkle with the cheese and breadcrumbs and bake in the top-third of the oven for roughly twenty-five minutes, or until it is browned and bubbly on top. Enjoy!