In Season Now … Kale And Chipotle Four Beans

I have a new buddy in the kitchen. Mexican. Smoky. Very hot! I am so glad I got introduced to chipotle peppers in adobo sauce. Love, love, love them!  I knew of chipotle peppers but did not know of those ones in adobo sauce until we started selling them at Mr. Gordon’s, the food shop where I work, just a few weeks ago.  So, what do I love about them? The marriage of hot and smoky flavours, which can be used in many different ways. Make marinades with them or add a few pieces to stews and casseroles or make dips with it, like chipotle mayonnaise. Beware though as these peppers are really hot that you will want to add a bit at a time until you get the hotness your palate can manage. Chipotle peppers mixed with oil, honey and garlic is a perfect marinade for chicken or pork. Chipotle mayonnaise is perfect with  grilled cobs of corn.  Last dish I made using these peppers was kale and chipotle chilli beans. Very simple and easy to make. I used a tin of four bean mix but you can use what ever kind of beans you prefer. The super food kale added some texture and nice almost -bitter flavour to this rich dish. I used the Tuscan red kale and green varieties for some visual appeal. It was the perfect comfort food for the very chilly weekend in Sydney. It is a meal in itself but we loved it with slices of rustic bread.

kale and chipotle beans 2

kale and chipotle beans 1



  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 3 cloves garlic, chopped
  • 750g Four Bean Mix
  • 450g can of crushed tomatoes
  • 2 pieces of chipotle peppers in adobo sauce, chopped finely
  • 2 tablespoons sour cream
  • 1 teaspoon cumin
  • 6-8 kale leaves, stalks removed, leaves torn into pieces
  • salt, to taste
  1. Over medium heat, add olive oil in a medium casserole pot.
  2. Add and cook onion for 2-3 minutes, or until translucent. Add garlic and cumin and cook, while stirring for further two minutes.
  3. Add beans, tomatoes and chipotle peppers.
  4. Simmer over low heat for 10 minutes.
  5. Stir in sour cream. Season with salt, to taste.
  6. Add kale leaves. Stir leaves with beans casserole until just wilted.

A complete and satisfying meal on its own but also great served as a side dish to chipolatas. So, what’s next for these chipotle peppers? It is nachos night and you guess it right, nachos will be smoky and hot!

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