Over the past few years, I have made a concerted effort to find more ways to incorporate beans into my diet for their many health benefits. While previously not a huge fan of beans, I am finding many legume recipes for Eric & I to both enjoy. And quite a few that we are willing to make and eat again, which is the ultimate test of a recipe for us.
This bean dish is a weeknight wonder. It turns simple beans into a spectacular dinner. The secret to its deliciousness is a spicy red sauce made from sun-dried tomatoes that are blended with olive oil, onions, garlic, red pepper flakes, Parmesan cheese, and cream. The beans are then adorned with a lemony arugula salad and topped with fried panko bread crumbs. The result is a complex and rich dish that is crunchy, chewy, crispy, and creamy in every bite.
Spicy Tomato Beans and Greens
Spicy Tomato Beans & Greens (adapted from cooking.nytimes.com) Total Time Required: 40 minutes, Prep Time: 20 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 6 tablespoons olive oil, divided
- 2/3 cup panko bread crumbs
- salt and black pepper
- 1 medium yellow onion, minced
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1/3 cup tomato paste
- 28 ounces cannellini beans, rinsed
- 1/2 cup heavy cream
- 1/2 cup chopped sun-dried tomatoes
- 2/3 cup finely grated Parmesan cheese, divided
- 3 ounces (4 packed cups) baby arugula
- 2 teaspoons finely grated lemon zest
- 4 teaspoons lemon juice
- toasted bread, for serving
Directions:
In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until the crumbs are toasted and golden, about 3 minutes. Transfer the seasoned panko to a paper-towel lined plate, then wipe out the skillet.
Season and toast the panko bread crumbs.
Add another 2 tablespoons of the olive oil to the skillet and heat over medium heat. Add the onion, garlic, and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until the onion is softened, about 4 minutes.
Sauté the onions with the garlic, crushed red pepper, and seasonings.
Add the tomato paste and stir until darkened and the mixture is combined, about 3 minutes.
Stir the tomato paste into the onions.
Stir in the beans, cream, sun-dried tomatoes and 1/3 cup water, and simmer, stirring occasionally, until the flavors meld, about 5 minutes.
Stir in the beans, cream, sun-dried tomatoes, and some water into the onions.
Stir in half of the cheese, then season to taste with salt and pepper.
Add half the cheese to the skillet.
In a medium bowl, toss the arugula with the seasoned panko, lemon zest, lemon juice, the remaining 1/3 cup cheese, and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
Prepare the arugula salad.
Pile the greens in the center of the bean mixture.
Top the bean mixture with the salad.
Serve with toasted bread.
Serve the beans & greans with crusty bread.
Simple beans are elevated to a gourmet meal in this dish! ~Linda
Spicy Tomato Beans & Greens (adapted from cooking.nytimes.com) Total Time Required: 40 minutes, Prep Time: 20 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 6 tablespoons olive oil, divided
- 2/3 cup panko bread crumbs
- salt and black pepper
- 1 medium yellow onion, minced
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1/3 cup tomato paste
- 28 ounces cannellini beans, rinsed
- 1/2 cup heavy cream
- 1/2 cup chopped sun-dried tomatoes
- 2/3 cup finely grated Parmesan cheese, divided
- 3 ounces (4 packed cups) baby arugula
- 2 teaspoons finely grated lemon zest
- 4 teaspoons lemon juice
- toasted bread, for serving
Directions:
In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until the crumbs are toasted and golden, about 3 minutes. Transfer the seasoned panko to a paper-towel lined plate, then wipe out the skillet.
Add another 2 tablespoons of the olive oil to the skillet and heat over medium heat. Add the onion, garlic, and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until the onion is softened, about 4 minutes.
Add the tomato paste and stir until darkened and the mixture is combined, about 3 minutes.
Stir in the beans, cream, sun-dried tomatoes and 1/3 cup water, and simmer, stirring occasionally, until the flavors meld, about 5 minutes. Stir in half of the cheese, then season to taste with salt and pepper.
In a medium bowl, toss the arugula with the seasoned panko, lemon zest, lemon juice, the remaining 1/3 cup cheese, and the remaining 2 tablespoons of olive oil. Season with salt and pepper. Pile the greens in the center of the bean mixture. Serve with toasted bread.