Abrahms' Family Recipes Creamy Spicy Tomato Beans and Greens Meal plan
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Creamy Spicy Tomato Beans and Greens

  1. Heat olive oil 30 ml in a pan over medium. Stir in panko bread crumbs 35 g, season with salt and black pepper, and cook, stirring and shaking the pan often, until toasted and golden, about ⏲ 3 minutes. Transfer to a plate and wipe out the pan.
  2. Add another olive oil 30 ml to the pan over medium. Add onion 1, garlic cloves 4, and red-pepper flakes 2 g, season with salt and pepper, and cook, stirring frequently, until softened, about ⏲ 4 minutes.
  3. Add tomato paste 85 g and stir until darkened and combined, about ⏲ 3 minutes.
  4. Stir in white beans 480 g, heavy cream 240 ml, sun-dried tomatoes 75 g, and 80 ml water. Simmer, stirring occasionally, until the flavors meld, about ⏲ 5 minutes. Stir in half of the parmesan 65 g, then season to taste with salt and pepper.
  5. In a bowl, toss arugula 85 g with the toasted panko, the zest and juice of lemon 1, the remaining parmesan, and olive oil 30 ml; season with salt and pepper. Pile the arugula at the center of the bean mixture. Serve with bread.

Serves 4