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
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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.
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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.
I made this as written and everyone loved it. The quantity of heavy cream was startling, especially for the guest watching his cholesterol. I don’t think the dish needs quite so much cream, so when I make it again, I’ll certainly reduce the amount. The salad! Now that’s what I really came here to comment on. This has become my go-to salad. I buy a bag of lemons at Costco, zest them, and spread the zest out on sheet pans until frozen before transferring to an airtight container. It’s truly amazing how many recipes call for lemon zest, and having it handy in the freezer has elevated my cooking quite a bit. The lemon juice goes in ice cube trays. The salad dressing then is a cinch: I pop a frozen lemon cube into a glass measure, microwave seconds until melted, add twice as much olive oil and a teaspoon of the frozen zest and BOOM, salad dressing. Definitely don’t skip the panko in this salad. I pan toasted a full cup to keep in the fridge and always have grated parm, so as long as I have arugula, I have a delicious five-minute salad.
Classy pantry dinner! Scape the plate good and a nice intro the chef-y cooking. (pile on lightly dressed greens, well seasoned components w/ different textures). Added a coarsely chopped zucchini in the beginning w/a bay leaf. Oregano is nice with this and squeeze that lemon into the sauce before you add it in the greens (Tomato sauce + acid are friends). Am looking forward to making this again w/ homemade garlic croutons for added crunch! Recipe halves easily for 2 big servings.
Over 800 calories and 52 grams of fat per serving of beans is a lot. I wanted to make this but I’m not sure I can make enough alterations to make it healthy and still taste good.