White Bean, Spinach, and Tomato Caserole

This recipe is adapted from 101 Cookbooks.

Ingredients

Sauce

1/3 c + 2 T olive oil
2 pinches red pepper flakes
pinch of salt
2 cloves garlic, chopped
1 can chopped or crushed tomatoes
pinch of dried oregano
1.5 T adobo sauce from canned chipotles (Note: if this is not available near you, you can still get a delicious spicy flavor from a combination of 1 t chili powder, 1 t paprika, and a pinch of cumin.  Experiment with the spices if you want.)

Beans

2 cans butter beans, drained
1 c baby spinach (or chopped fresh spinach)
1 c feta, crumbled
1.5 c bread crumbs
1 medium clove garlic, chopped
1/3 c fresh cilantro
salt

Instructions

1) To make tomato sauce, saute chopped garlic, red pepper flakes, and 2T of oil on medium heat for 1 minute, until fragrant.
2) Stir in tomatoes, and any other spices you are using, and gently simmer for 5 minutes.  If using adobo sauce, remove from heat and stir in the sauce. Salt to taste.
3) To make the cilantro pesto, combine garlic, cilantro, and a pinch of salt in a food processor until smooth.
4) Preheat oven to 210C.  Toss beans with tomatoes sauce and spinach, and spread evenly in a 9x13 baking dish.
5) Sprinkle beans with cheese and bake for 25-30 minutes, until the cheese starts to brown and the beans start to get crusty.
6) Out of the oven, sprinkle with bread crumbs and top with cilantro pesto.