Best 6 Baked Chipotle Cannellini Beans With Spinach And Cotija Cheese Recipes

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**Baked Chipotle Cannellini Beans with Spinach and Cotija Cheese: A Flavorful and Nutritious Dish**

Indulge in the tantalizing flavors of baked chipotle cannellini beans, a delectable dish that combines the smokiness of chipotle peppers with the creaminess of cannellini beans, the vibrant freshness of spinach, and the savory tang of cotija cheese. This culinary masterpiece offers a delightful blend of textures, from the tender beans to the crispy edges, making it a satisfying meal or side dish. Additionally, this recipe provides a nutritional powerhouse, packed with fiber, protein, and essential vitamins and minerals, making it a guilt-free indulgence. This article presents three variations of this dish: the classic version, a vegan alternative, and a speedy rendition using canned beans. So, prepare to embark on a culinary journey, where bold flavors and wholesome ingredients unite to create a dish that will tantalize your taste buds and nourish your body.

Let's cook with our recipes!

CHIPOTLE BAKED BEANS



Chipotle Baked Beans image

These chipotle baked beans are saucy, packed with flavor, and baked to perfection. Topped off with crispy bacon.

Provided by Julie Maestre

Categories     Side Dish

Time 55m

Number Of Ingredients 10

2 (22 ounce) cans red kidney beans (drained and rinsed )
1/2 lb bacon
1/2 cup onion (diced)
3 garlic cloves (minced)
1/2 cup chipotle sauce (remove the seeds and peppers from the sauce)
2 tbsp brown sugar
1 tbsp white distilled vinegar (or apple cider vinegar )
1 tsp Worcestershire sauce
2 cups water
salt and pepper to taste

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!

Nutrition Facts : Calories 146 kcal, Carbohydrate 7 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 387 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BAKED CANNELLINI BEANS



Baked Cannellini Beans image

My sister developed this baked cannellini beans recipe after a Christmas holiday. We were still all together but nobody wanted to go to the grocery store, so we made do with what we could find in the kitchen-it turned out delicious! This baked beans recipe would be great with a combination of beans, too (like half black beans and half white). -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 13

3 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained
2/3 cup beer or chicken broth
1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.

Nutrition Facts : Calories 228 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 444mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 6g fiber), Protein 8g protein.

BRAISED ESCAROLE & CANNELLINI BEANS RECIPE - (5/5)



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.

CHIPOTLE BAKED BEANS



Chipotle Baked Beans image

This recipe is an adaptation from my girlfriend Jan's mother, Alice. I bought one of those mega cans of Bush's Baked Beans and diced prosciutto from Sam's Club/Costco, and made two different types of beans with very little extra work. I loved the chipotle version.

Provided by dawnie2u

Categories     Beans

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

102 ounces baked beans (Bush's original flavor)
2 green peppers (chopped)
2 large onions (chopped)
7 ounces diced prosciutto
1 cup brown sugar
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
1/4 cup ketchup
1/4 cup pureed chipotle chile in adobo
2 tablespoons olive oil

Steps:

  • Saute the onion, green pepper, and prosciutto in 2 tablespoons olive oil, in a large heavy pot, until the onions and peppers are soft and the prosciutto is browned.
  • Add the entire can of beans into a large pot along with remaining. ingredients, except the pureed chipotle.
  • Divide the beans evenly between two ovenproof casseroles (I covered two ovenproof mixing bowls with foil).
  • I added the pureed chipotle to one of the mixing bowls, then covered them and baked them at 375 degrees for an hour.
  • Uncover and cook for another 20 minutes.
  • Stir them about halfway through the cooking time, and then again when you uncover them.
  • If you so desire, add a little chopped fresh cilantro to the chipotle version.

Nutrition Facts : Calories 406.5, Fat 3.9, SaturatedFat 0.7, Sodium 1124.2, Carbohydrate 89.3, Fiber 12.8, Sugar 51.1, Protein 14.4

WHITE BEANS AND SPINACH



White Beans and Spinach image

This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons water
2 garlic cloves, minced
8 cups fresh spinach (about 6 ounces)
3/4 cup canned cannellini beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground nutmeg

Steps:

  • Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

BAKED CHIPOTLE CANNELLINI BEANS WITH SPINACH AND COTIJA CHEESE RECIPE



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!

Tips:

  • Choose high-quality ingredients: Use fresh spinach, ripe tomatoes, and creamy Cotija cheese for the best flavor.
  • Don't overcrowd the baking dish: Make sure there is enough space between the beans so that they can cook evenly.
  • Use a variety of beans: Feel free to mix and match different types of beans, such as black beans, kidney beans, or pinto beans.
  • Add some heat: If you like spicy food, add a pinch of cayenne pepper or diced jalapeño to the beans before baking.
  • Serve with your favorite sides: These beans are delicious with rice, quinoa, or tortillas.
  • Store leftovers in the refrigerator for up to 3 days: Reheat them in the oven or microwave before serving.

Conclusion:

This recipe for Baked Chipotle Cannellini Beans with Spinach and Cotija Cheese is a delicious and easy way to enjoy this versatile legume. The beans are tender and creamy, with a slightly smoky flavor from the chipotle peppers. The spinach and Cotija cheese add a pop of color and flavor, making this dish a perfect side dish or main course.

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