Creamy Spicy Tomato Beans and Greens

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Serves 4

Ingredients

• 90 ml olive oil
• 35 g panko bread crumbs
• salt
• black pepper
• 1 onion (medium, minced)
• 4 garlic cloves (minced)
• 2 g red-pepper flakes
• 85 g tomato paste
• 480 g white beans (2 cans cannellini, rinsed and drained)
• 240 ml heavy cream
• 75 g sun-dried tomatoes (jarred in oil, chopped)
• 65 g parmesan (or pecorino)
• 85 g arugula
• 1 lemon
• bread (toasted, optional)

Steps

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.