Creamy, Spicy Tomato Beans and Greens

 

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Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

Yield:4 servings

• 6tablespoons olive oil
• ⅔ cup panko bread crumbs
• Salt and black pepper
• 1medium yellow onion, minced
• 4 garlic cloves, minced
• ½ teaspoon crushed red pepper
• ⅓ cup tomato paste
• 2(14-ounce) cans cannellini beans or other creamy white beans, rinsed
• 1 cup heavy cream
• ½ cup chopped jarred sun-dried tomatoes in oil
• ⅔ cup finely grated Pecorino or Parmesan 
• 4 (packed) cups/3 ounces baby arugula 
• 2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)
• Toasted bread (optional), for serving

Preparation

1. Step 1 In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.
2. Step 2 Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.
3. Step 3 Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.
4. Step 4 Stir in beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.
5. Step 5 In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining ⅓ cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.