Restaurant (Re)creation: Nopa's Baked Butter Beans with Oregano, Breadcrumbs + Feta

Oh Nopa, how I love thee.  Leave it to Nopa to create the perfect comfort dish to warm you on these frigid San Francisco evenings (yes, we are still in California, but its seriously cold!)  Rather than using dried beans and soaking them, I decided to streamline the chef's recipe and use canned butter beans.  Please don't judge me for this substitution, but soaking dried beans just isn't in my weekday timeline.  I also decided to use fire roasted crushed tomatoes and basil pesto instead of cilantro pesto.  Anyhow, it all worked out great and my carnivorous husband devoured it with no complaints!  I mean, how can you not love baked beans, tomatoes, feta, breadcrumbs & pesto?  It's the culinary equivalent to a fireplace, cashmere blanket, and a good book.  You just can't put your fork down!

Serves 2-4

Ingredients

• 1 14 oz can of butter beans
• 1 14 oz can of fire roasted tomatoes
• 1/2 cup water
• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1/2 garlic clove, minced
• 1 tablespoon chopped fresh oregano
• 1/3 cup crumbled feta
• 1/2 cup coarse fresh bread crumbs
• 2 tablespoons pesto
• Salt & pepper, to taste

Directions:

-Drain and rinse the butter beans and preheat oven to 425 degrees F.

-In a medium saucepan, heat 1 tablespoon of olive oil.

-Add the garlic and onion and cook over low heat for 8-10 minutes, or until softened.

-Add the tomatoes, oregano, and water and simmer over low heat for about 20 minutes.

-Mix the butter beans and tomato sauce in a baking dish and sprinkle with feta.

-Bake in the oven for 40 minutes, or until cheese begin to bubble.

-Remove the dish from the oven and let sit for 10 minutes.

-Meanwhile, heat 1 tbsp of olive oil in a small skillet and add the bread crumbs.

-Cook over high heat for 3-4 minutes, stirring often.

-Top the beans with a dollop of pesto and sprinkle with breadcrumbs.

~Enjoy~

Nopa

560 Divisadero St.

(415) 864-8643

nopasf.com

Restaurant (Re)creation: Nopa's Corn Soup with Walnut Pesto

I found this recipe in The Bay Area Homegrown Cookbook by Aaron French, which features tons of great recipes from local bay area chefs.  Nopa happens to be one of my favorite spots and I have yet to have a bad meal there.  Chef Laurence Jossel generously shared this corn soup recipe in French's cookbook and I couldn't be happier.  The only thing I did differently is I didn't strain the soup through a colander and instead opted for a thicker consistency.  Either way, the flavor combinations are dynamite.  Take advantage of this recipe now while corn is in season and readily available at the farmers' market.  Enjoy!

Ingredients:

For the soup:

• 3 medium yellow onions, diced medium
• 1/2 clove garlic, sliced
• 1 jalapeño
• 2-3 tbsp. olive oil
• 12 basil leaves
• 10 ears corn
• 1 cup cream
• salt, to taste
• water, as needed

For the walnut pesto:

• 1/2 cup shelled walnuts
• 1 clove garlic
• 3 tbsp grated parmesan
• 1/2 cup extra virgin olive oil
• 10 fresh basil leaves
• salt and pepper, to taste

Directions:

For the soup: 

-Gently sweat the onions, garlic, and jalapeno in the olive oil until onions are translucent, about 15 min.

-Season lightly with salt and add the corn, cream, and enough water to cover.  

-Simmer slowly for 20 minutes.  

-Puree the soup and strain through a large-holed colander.  

-Adjust seasoning and serve with a dollop of walnut pesto garnish and basil leaves.

For the walnut pesto:

-Combine all ingredients except the basil in a food processor and puree until smooth.  

-Add the basil and puree quickly, keeping in mind that the basil will turn brown if blended more than necessary. 

-Stir in salt and pepper to taste.

Serves 6

Nopa

560 Divisadero St.

(415) 864-8643

nopasf.com