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.
Per usual with New York Times recipes the comments are where recipes come to life. Skipped the Panko in the arugula Added more sun-dried tomatoes per comments Need to cook the onions, slower and longer so they soften. Following the directions my onions were crunchy. I also added more water and better than bouillon (ie chicken stock), just to let the beans cook a little longer and soften as well Took the comments and did half Greek yogurt, half half-and-half. It was perfect and next time I might just do all Greek yogurt. I also added a whole box of spinach, chopped up if you’re not a fan and want it more bean-y then just do half a box. Adding more sun-dried tomatoes, and cooking the onions longer, does make it sweeter, so going heavier on the pepper or even adding the red pepper is a good idea. I have kids who don’t like it’s spicy, but the red pepper just bounces the sweetness and makes it perfect.
Dank. I added meatballs and mixed in Swiss chard and all the salad dressings at the end, no arugula. The sauce is amazing!
The arugula salad is crazy good. Partner immediately requested this to be a weekly occurrence. 10/10 recipe.