Italian-American · Mains
Creamy, Spicy Tomato Beans and Greens
Cannellini beans simmered with tomato paste, sun-dried tomatoes, cream, and Pecorino, topped with a lemony panko-arugula salad.
Ingredients
Serves 4- 6 tbspolive oil
- ⅔ cuppanko bread crumbs
- Salt and black pepper
- 1 mediumyellow onion, minced
- 4garlic cloves, minced
- ½ tspcrushed red pepper
- ⅓ cuptomato paste
- 2 canscannellini beans, rinsed
- 1 cupheavy cream
- ½ cupchopped jarred sun-dried tomatoes in oil
- ⅔ cupfinely grated Pecorino or Parmesan
- 4packed cups baby arugula
- 2 tspfinely grated lemon zest plus 4 tsp juice (from 1 lemon)
- Toasted bread (optional), for serving
Method
- 01
In a medium skillet, heat 2 tbsp olive oil over medium. 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; wipe out skillet.
- 02
Add another 2 tbsp olive oil to the skillet over medium. Add the onion, garlic, and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.
- 03
Add the tomato paste and stir until darkened and combined, about 3 minutes.
- 04
Stir in beans, heavy cream, sun-dried tomatoes, and 1/3 cup water. Simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese; season with salt and pepper.
- 05
In a bowl, toss arugula with seasoned panko, lemon zest and juice, remaining cheese, and 2 tbsp olive oil; season with salt and pepper. Pile the greens at the center of the beans. Serve with toasted bread if desired.