Creamy, Spicy Tomato Beans and Greens
A rich, tasty, tomatoey bean dish topped with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy, chewy, crispy, and creamy.
Servings: 4
Equipment
- 1 Large skillet
- 1 Medium bowl
Ingredients
- 6 Tbsp Olive oil
- 2/3 cup Panko bread crumbs
- 1 ea Yellow onion, minced
- 4 cloves Garlic, minced
- 1/2 tsp Red pepper, crushed
- 1/3 cup Tomato paste
- 28 oz Cannellini beans, rinsed 2 cans of any creamy white beans
- 1 cup Heavy cream
- 1/2 cup Sun-dried tomatoes, chopped
- 2/3 cup Parmesan cheese, grated
- 4 cups Baby arugula, rinsed
- 1 ea Lemon, zest and squeeze juice
Instructions
- In a 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.6 Tbsp Olive oil, 2/3 cup Panko bread crumbs
- 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.1 ea Yellow onion, minced, 4 cloves Garlic, minced, 1/2 tsp Red pepper, crushed
- Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.1/3 cup Tomato paste
- 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.28 oz Cannellini beans, rinsed, 1 cup Heavy cream, 1/2 cup Sun-dried tomatoes, chopped, 2/3 cup Parmesan cheese, grated
- 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.4 cups Baby arugula, rinsed, 1 ea Lemon, zest and squeeze juice