Feeds:
Posts
Comments

Posts Tagged ‘white beans’

I have had a hankering for enchiladas. Especially after finding a huge jar of 505 Diced Roasted Green Chile at Costco. And after spotting some Kroger brand, jarred, gluten free enchilada sauces. I also had some Sandwich Petals languishing in the freezer that desperately need to be eaten.

Originally these were supposed to be rolled enchiladas. But, unfortunately, after defrosting the Sandwich Petals and warming them slightly in the microwave, they didn’t want to roll up very easily, and instead cracked, so I immediately came up with plan b, a warm and cheesy, gooey, enchilada casserole. Serve it up with a green salad and some gluten free cerveza (or Crispin hard cider, like I did!)

So… I don’t have a photo yet because we were too anxious to dig into this tonight and thus it was a little runny since we didn’t let it set up at all, which didn’t make for a good photo. Maybe later this week I will add one…?

Spinach and White Bean Enchilada Casserole

Recipe by Renee

1 Tbsp olive oil

1 large onion, chopped

2-3 cloves of garlic, minced

1-1/2 tsp cumin

1/4 tsp chipotle chili powder

2 cans white beans, drained and rinsed

1 can petite diced tomatoes

12 oz fresh spinach

1 tsp salt

2 tbsp butter

2 tbsp sweet rice flour

2 cups milk, divided

4 oz cream cheese

12 corn tortillas, depending on size you may need more or less (or Sandwich Petals)

2 cups monterey jack cheese, shredded

Preheat your oven to 350 degrees F. Heat oil in large saute pan. Add onions and saute until they are beginning to soften. Add garlic and cook for 30 seconds more. Add cumin and chipotle chili powder. Cook 1-2 minutes more. Mash up 1/4 of the white beans and add all beans to pan along with tomatoes. Stir well, add spinach and salt and cover pan. Cook until spinach is wilted. Then remove the lid and let it simmer while you prepare the white sauce. Simmer until most of the liquid has evaporated.

In a small saucepan, melt butter. Add flour and stir well. Slowly whisk in milk, a small amount at a time. Add cream cheese and cook until thickened, stirring frequently. (Thanks to Book of Yum for this aspect of the recipe.)

Spread a small amount of the white sauce into the bottom of a 9×13 baking dish. Arrange corn tortillas so that the bottom of the dish is covered (you may have to cut some in two to make it work). Spoon part of the bean mixture over tortillas, then a bit of the white sauce, then some of the monterey jack cheese. Repeat layers and top with a thicker layer of cheese on the very top. Bake until bubbly and cheese is beginning to brown, about 25 minutes. Remove from oven and allow to set up for about 10 minutes before serving.

Enjoy!

And I just may have another enchilada recipe up my sleeve this week since I still have that giant jar of green chile in the cabinet!

This post is linked to Seasonal Sundays at Real Sustenance. As well, it is linked to Real Food Weekly at The WHOLE Gang. Click on over for more delicious recipes.

Read Full Post »

Every time I make this meal, my husband comments that it “smells like Thanksgiving”, essentially because of the liberal use of sage. This is a family favorite that I have been making for years. I wasn’t sure where I found the original recipe but when I did a Google search I found a very similar recipe at Epicurious. The meat-eaters out there may enjoy that version although my meatless version is quite hearty and delicious too. We serve ours over Trader Joe’s Brown Rice Penne. I think this would also go well over polenta.

White Beans in Tomato Sauce with Sage

Adapted from Epicurious

1 Tbsp olive oil

2 cups chopped carrot

2 cups chopped onion

1 cup chopped celery

3 cloves of garlic, minced

3/4 tsp sage

2 – 15 oz cans of cannellini beans, drained and rinsed

1 – 14 oz can diced tomatoes

1/2 cup vegetable broth or water

Cooked pasta, 3/4 – 1 pound

In a large skillet, heat the oil. Add the carrots, onions and celery and saute for about 10 minutes, until they are beginning to soften. Stir in the garlic and sage. Cook for about 30 seconds. Add the beans, tomatoes and broth. Bring to a boil, turn down heat and simmer for about 10 minutes. Add salt and pepper to taste. Serve over pasta.

Read Full Post »

This dish was part of our Meal Plan a couple of weeks ago. Since I linked up to the original recipe, I wasn’t going to report on it here again but then I realized that over the years I have changed up the recipe to suit our needs better. So here is our version. Don’t be afraid of the polenta, it is super easy and this is one of my favorite ways to make polenta as it stays quite soft and creamy.

And I am sorry that the picture isn’t more appetizing – it really is delicious! Serve with a tossed salad to get in your green vegetables.

Italian White Beans with Polenta

Adapted from Cooking Light magazine

1 tbsp olive oil

1-2 medium onions, chopped *

1/8 tsp red pepper

4 cloves garlic

1 bay leaf

1/2 cup water

2 – 15 oz cans of white beans, drained and rinsed *

1-1/2 tbsp white wine vinegar *

1/4 tsp salt

1/8 tsp black pepper

Polenta:

4 cups water

1/2 tsp salt *

1-1/4 cup cornmeal

1 Tbsp butter

1/3 cup fresh grated Parmesan cheese

Fresh grated Parmesan cheese, for serving

Heat the oil in a skillet. Add onions and saute until they are beginning to soften. Add pepper, garlic and bay leaf. Saute 2 minutes. Stir in the water and beans. Cook until the beans are heated through. Stir in vinegar, salt and pepper. Discard the bay leaf and serve over the polenta with parmesan on top.

To make the polenta, bring the water and salt to a boil in a large, deep pot. (Polenta  will bubble and splatter.) Reduce the heat to medium and slowly whisk in the cornmeal to avoid lumps. Whisk until it thickens, about 5-7 minutes. Remove from heat. Stir in the butter and cheese and serve.

Notes:

* Onions – we like a lot of onions. You can use less if you’d like.

* White Beans – I use either Great Northern or Cannellini beans. Both work.

* White wine vinegar – It can be found with the other specialty vinegar at your local grocery store. We like vinegar¬† and we like to taste it, so I use a lot in this dish. You can use less if you’d like.

* Salt – I don’t always salt my polenta water. It won’t affect anything if you don’t use it.

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 132 other followers