4 or 5 15 oz cans of cannellini (white beans) beans, rinsed and drained (or cooked yourself)
2 tablespoons extra-virgin olive oil
1/2 teaspoon of salt
Pinch of red pepper flakes (if you like it extra spicy)
2 large cloves of garlic, minced
1 28-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves, finely chopped
1-2 tablespoons adobo sauce from a can of chipotle peppers
2/3 cup spinach
1/2 cup Cotija Cheese (or crumbled feta if you can't find Cotija)
1 1/2 cup fresh breadcrumbs
Preheat the oven to 425F degrees.
Bring the olive oil, red pepper flakes, salt, and minced garlic up to heat over a medium flame for about a minute.
Stir in the tomatoes and the fresh oregano and bring to a gentle simmer.
Off the heat, add the adobo sauce and taste. I added a little too much the first time I made this, so beware, adobo is powerful stuff.
Salt and pepper to taste, but go easy on the salt, because I find that canned beans can be a touch salty.
Add the beans and spinach, and stir to combine.
Pour the mixture into a 9x13 baking pan and sprinkle with the cheese and breadcrumbs and bake in the top-third of the oven for roughly twenty-five minutes, or until it is browned and bubbly on top