Recipe Book

Creamy, Spicy Tomato Beans and Greens

Beans 40 min

Adapted from NYT Cooking (Alexa Weibel)

Ingredients

  • 6 tbsp 90 ml olive oil
  • 2/3 cup 33 g panko bread crumbs
  • to taste salt and black pepper
  • 1 medium yellow onion, minced
  • 4 garlic cloves, minced
  • 1/2 tsp crushed red pepper
  • 1/3 cup 80 ml tomato paste
  • 28 oz 800 g cannellini beans or other creamy white beans, rinsed (two 14 oz cans)
  • 1 cup 240 ml heavy cream
  • 1/2 cup 120 ml jarred sun-dried tomatoes in oil, chopped
  • 2/3 cup 67 g finely grated Pecorino or Parmesan
  • 4 cup 85 g baby arugula, packed (3 oz)
  • 2 tsp 20 ml lemon zest and juice (from 1 lemon)
  • to taste toasted bread, for serving (optional)

Method

  1. Heat 2 tbsp oil over medium in a medium skillet. Stir in the panko, season with salt and pepper, and cook, stirring frequently, until toasted and golden, about 3 minutes. Transfer to a paper-towel-lined plate and wipe out the skillet.
  2. Heat another 2 tbsp oil in the skillet over medium. Add the onion, garlic, and crushed red pepper, season, and cook, stirring frequently, until softened, about 4 minutes.
  3. Add the tomato paste and stir until darkened and combined, about 3 minutes.
  4. Stir in the beans, cream, sun-dried tomatoes, and 1/3 cup water. Simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese and season to taste.
  5. Toss the arugula with the seasoned panko, lemon zest and juice, the remaining cheese, and the remaining 2 tbsp oil in a medium bowl. Season with salt and pepper.
  6. Pile the greens at the center of the bean mixture. Serve with toasted bread if desired.

Notes