Baked Beans with Sweet Potatoes and Chipotles

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Ingredients

• 1 pound Marcella beans (or red beans, pintos or San Franciscano beans) washed, picked over and soaked overnight in 2 quarts of water
• 1 bay leaf
• 2 T. extra virgin olive oil
• 1 red onion (chopped)
• 2 yellow onions (quartered)
• Salt to taste
• 4 garlic cloves (to taste) minced
• 1/4 C tomato paste
• 1/4 C. honey
• 1/4 C. molasses
• 2 chipotles in adobo (seeded and minced)
• 2 large sweet potatoes (peeled and cut into a large dice)
• Chopped fresh parsley for garnish

Instructions

1. Rinse dry beans and put into 2 quarts of water to soak overnight. On the next day, add a bay leaf to the soaking water and bring beans to a slow boil over medium head. Reduce the heat of low and cover and simmer for one hour or until the beans are tender. Beans need to be kept submerged and you can add extra water if you need to do so. Be sure not to overcook the beans. You want them to keep their shape in your baked bean dish. Remove and discard the bay leaf when your beans have finished cooking.
2. Preheat oven to 300 degrees F.
3. Heat one tablespoon of the oil in a large pan and sauté the chopped onion until tender. This will take about 5 minutes. Add a generous amount of salt and the minced garlic to the pan and continue to cook until the garlic is fragrant--about 30 seconds. Add chopped sautéed onion, raw quartered onions and garlic to the beans. Add salt to taste, tomato paste, honey, molasses and chipotles. Stir well. Bake (covered) until the beans are soft but not falling apart and the cooking liquid has boiled down to form a thick, sweet sauce. This will take several hours. If your beans have too much liquid, you can take the cover off the pan and continue to bake in the oven until the liquid is reduced to the thickness you want.
4. While the beans are baking, drizzle the remaining tablespoon of olive oil over the diced sweet potatoes. Put into a shallow baking pan and roast at 375 degrees F. for about 25-30 minutes. When the sweet potatoes are baked through and soft, stir them into the baking beans about half an hour before the beans are finished baking. You want the sweet potatoes to absorb some of the delicious baked bean sauce. Alternatively, you could add the raw sweet potatoes to the baking beans earlier in the baking process. I found that my sweet potatoes were overdone and mushy when baked this way. For that reason, I opted to roast them separately and add them in at the end.
5. Serve baked beans garnished with chopped fresh parsley.

Nutrition

Calories

1422 cal

Fat

34 g

Carbs

138 g

Protein

31 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Swiss Chard Pie with Vodka Pie Crust

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Ingredients

For the Vodka Pie Crust
• 2 1/2 C. (12 1/2 ounces) unbleached all-purpose flour
• 1 t. table salt
• 2 T. sugar
• 12 T. (1 1/2 sticks) cold unsalted butter (cut into 1/4 inch slices)
• 1/2 C. cold vegetable shortening (cut into 4 pieces)
• 1/4 C. cold vodka
• 1/4 C. cold water
For the Swiss Chard Pie Filling
• 2 pounds Swiss chard (stemmed and washed thoroughly)
• Salt
• 2 T. extra virgin olive oil
• 1 large onion (chopped)
• 2 large garlic cloves (minced or pressed)
• 1/4 C. chopped fresh herbs (preferably a combination of dill and parsley or 1 t. each dried thyme and oregano; I used a combination of fresh parsley and fresh thyme and oregano)
• 3 large eggs (beaten)
• 4 ounces feta cheese (crumbled)
• Freshly ground pepper
• Vodka pie crust

Instructions

Instructions for the vodka pie crust:
1. Put 1 1/2 C. flour, salt and sugar into the bowl of a food processor. Pulse briefly to mix.
2. Add the cold butter and the cold shortening and process briefly until the dough begins to come together in clumps. Use a rubber spatula to scrape down the sides of the processor bowl and stir the flour mixture to redistribute all the ingredients evenly. Add the remaining cup of flour and pulse to mix. Empty the dough mixture into a medium bowl.
3. Sprinkle cold water and cold vodka over the dough in your bowl. Use a rubber spatula or your hands to mix the liquids into the dough. Your goal is to have a dough that is slightly tacky and that sticks together. Divide the dough into two equal pieces and roll it into a ball. Wrap the balls in plastic wrap and press the dough balls down to form two 4-inch disks.
4. Refrigerate dough for at least 45 minutes (or up to 2 days).
Instructions for the pie filling:
5. Prepare chard. Wash in two changes of water to be sure to get rid of any dirt or grit that clings to the leaves. Drain and tear chard leaves off the stems. (I used kitchen scissors and I had the chard prepared in no time.) Discard the stems or use for another purpose.
6. Preheat oven to 375 degrees F. Butter a tart pan with a removable bottom.
7. Bring a large pot of salted water to boiling. Submerge prepared chard in the boiling water and blanche for one minute. Remove chard from boiling water using a slotted spoon and submerge the blanched chard in a large bowl filled with ice and water. Let the chard cool and then drain. Squeeze water out of the chard and chop coarsely. Set aside.
8. Heat olive oil in a large skillet and sauté the onions, stirring often. You want the onion to be tender but not browned. This will take about five minutes. Add the garlic and quickly stir it into the onion mixture. This will take about 30 seconds to one minute. The garlic is done when it becomes fragrant. Add the greens, herbs, and 1/2 t. salt to the mixture and stir for about a minute. You want the greens to be coated with the oil in the pan. Remove from the heat.
9. Beat eggs. Remove 2 T. of the beaten eggs for brushing the crust of the pie. Crumble the feta into the beaten eggs. Stir this mixture into the greens. Season to taste with salt and pepper.
10. Roll out half of the vodka pie dough and line the bottom of the tart pan with the dough. Fill the tart pan with the chard filling. Roll out the other half of the dough and drape it over the top of the pie.Crimp the edges of the dough together to seal. Cut slits in the top of the pie crust to allow steam to escape from the pie as it cooks. Brush the top of the crust with beaten egg.
11. Bake 40-50 minutes until the crust of the pie is golden. Serve hot, warm or at room temperature.

Nutrition

Calories

3368 cal

Fat

236 g

Carbs

241 g

Protein

34 g

Click Here For Full Nutrition, Exchanges, and My Plate Info