How do you transform a humble can of white beans into a weekday meal that’s both satisfying and nutritious? It’s advantageous to have this recipe of creamy spicy tomato beans and greens in your back pocket. Besides having a relatively short ingredient list, this dish also uses one pan. So, cleaning can be a breeze. At first glance, I see the inherent appeal of the recipe. After testing it out, I’m fully convinced that there is more than meets the eyes.
Consider the four essentials of good cooking: salt, fat, acid and heat. Compare these flavor components to the source ingredients; you’re covered for sure. The taste of two-thirds of a cup of pecorino or Parmesan cheese is inescapable and it’s the front and center of the dish. In addition, its salty and creamy richness is further enhanced by the acidity of the tomato paste and sun-dried tomatoes. I can’t think of a better pairing than Parmesan and tomatoes, can you?
About the heat component, it is coming from the crushed red pepper. In fact, any kind of red chilly sauce you have on hand should suffice.
To top it off, a meal will be incomplete with some greens. I love how the lemony arugula salad that is peppered with bread crumbs complement the already awesome dish with the crunchy, chewy, crispy and creamy texture in every bite. This is a perfect dish, in my book!
Creamy, Spicy Tomato Beans and Greens
Ingredients
- 6 tablespoons olive oil
- ⅔ cup panko bread crumbs
- Salt and black pepper
- 1 medium 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
Instructions
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.
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.
Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.
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.
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.
Notes
https://cooking.nytimes.com/recipes/1025325-creamy-spicy-tomato-beans-and-greens
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