Well, our timing was off AND the game got postponed, so the Hokie basketball game is on right now! I’ve got to hurry – we’re in the 2nd overtime and it’s a crazy game! :)
The inspiration for my dinner tonight came from 101cookbooks.com.
While my pictures may not be as pretty as Heidi’s (I had no natural sunlight to work with!), the dish turned out delicious.
I ended up changing a few things (as usual), but I’m happy to say that this Giant Chipotle White Bean recipe is one of the best bean dishes I’ve made!
- I used 28 oz. of crushed tomatoes
- I omitted the cheese + breadcrumbs – not sure why…I actually just forgot once I put them in to bake!
- I added 1 tsp of smoked paprika and 1 tsp of ancho chile powder to the bean/sauce/kale mixture before baking
I served my beans on top of some toasted (homemade) honey wheat bread (topped with olive oil) and a sprinkling of cilantro.
I also had some Magic Hat with dinner – I got a Spring Sampler pack today at the store and tried their Odd Notion Spring ‘10 brew. Pretty good!
I finally made some of Averie’s Peanut Butter Cups!
I decided to make 2 different kinds tonight: creamy pb and crunchy almond butter.
I ended up only using 3 squares of semi-sweet chocolate to make our 4 cups – 2 pb and 2 ab, so we could each have one of each flavor.
We just took them out of the fridge, so I’m about to try them – I’m so excited! It was so easy to make them…and that could be a bad thing ;)
I’ve got to watch the end of this game – it’s nuts!