Creamy, Spicy Tomato Beans and Greens
Published April 24, 2024
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons olive oil
- ⅔cup panko bread crumbs
- Salt and black pepper
- 1medium yellow onion, minced
- 4garlic cloves, minced
- ½teaspoon crushed red pepper
- ⅓cup tomato paste
- 2(14-ounce) cans cannellini beans or other creamy white beans, rinsed
- 1cup heavy cream
- ½cup chopped jarred sun-dried tomatoes in oil
- ⅔cup finely grated Pecorino or Parmesan
- 4(packed) cups/3 ounces baby arugula
- 2teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)
- Toasted bread (optional), for serving
Nutritional analysis per serving (4 servings)
774 calories; 47 grams fat; 18 grams saturated fat; 1 gram trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 71 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 23 grams protein; 1062 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- Step 3
Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.
- 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.
- 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.
Private Notes
Comments
To make this vegan: I used a can of coconut cream instead of cow cream & added about a teaspoon of whole grain mustard and a tablespoon of nutritional yeast to the beans. I added about a teaspoon each of nutritional yeast & paprika to the bread crumbs & mixed the arugula with a good glug of the sundried tomato’s oil. Devine! Bright! Rich! Will be a staple!
This is delicious! I used approximately 1/2 cup of Greek yogurt mixed with 1/2 cup of 1% low fat milk and it was a great substitute for heavy cream, and baby spinach instead of arugula. I’ll make this again.
This is simple and amazing! My husband thinks it should be renamed “Marry Me Beans.” My own substitutions - chopped tomatoes instead of sundried and half and half instead of cream. The lemon in the arugula is such a great counterpoint to the richness of the sauce. And leftovers were fantastic - it smelled like our favorite Italian restaurant on the Upper West Side.
Amazing!
Absolutely delicious! Couple small modifications: cooked the beans from dry (w/Parmesan rinds in a slow cooker), used the bean broth in place of 1/3 cup water, and used half cream/half whole milk. Recipe called for far more bread crumbs than I needed. I will be making this again!
This is a stand out side dish, not a main.