Creamy, Spicy Tomato Beans and Greens
Published April 23, 2024
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
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
Nutritional analysis per serving (4 servings)
72 grams carbs; 90 milligrams cholesterol; 841 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 21 grams saturated fat; 52 grams fat; 1 gram trans fat; 13 grams fiber; 1309 milligrams sodium; 29 grams protein; 8 grams sugar
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.
Powered by
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.
We have a version of this probably once a week. Arugula tastes great, but you could use kale in a pinch. Also if you don’t have panko, crumbled Ritz crackers are a tasty substitute. No need to toast those.
Delicious!!!! Wow! Umami from the sun-dried tomatoes elevate this dish to be incredibly satisfying from a few simple ingredients. Drained full fat plain yogurt in place of crreme fraiche - worked beautifully!!!!
I used 1/2 cup of Greek yogurt and 1/2 cup of half and half, and it was a great substitute for heavy cream, and baby spinach instead of arugula. I cut the amount of sun dried tomatoes in half, and used balsamic vinegar instead of lemon juice on the spinach, along with lemon olive oil.