Creamy, Spicy Tomato Beans and Greens
Published April 24, 2024
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6tablespoons olive oil
- ⅔cup panko bread crumbs
- Salt and black pepper
- 1medium yellow onion, minced
- 4garlic cloves, minced
- ½teaspoon crushed red pepper
- ⅓cup tomato paste
- 2(14-ounce) cans cannellini beans or other creamy white beans, rinsed
- 1cup heavy cream
- ½cup chopped jarred sun-dried tomatoes in oil
- ⅔cup finely grated Pecorino or Parmesan
- 4(packed) cups/3 ounces baby arugula
- 2teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)
- Toasted bread (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
841 calories; 52 grams fat; 21 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 72 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 29 grams protein; 1309 milligrams sodium
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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- 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
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Cooking Notes
Karen
This is yummy comfort food—and relatively healthy. The white beans add creaminess, so there doesn’t need to be a huge amount of cream and cheese. The arugula and lemon salad add a fresh tang, and the bread crumbs a great crunch. I used Pecorino Romano because I thought that the flavor of Parmesan might be too subtle for the dish. I’ll definitely make it again.
Jean Miller
So gratifyingly good with minimum effort! I used 2 cans of butter beans, and added some fresh thyme to the beans as they simmered. The contrast between the creamy, cheesy beans and the lemony, bitter arugula is excellent. A great, easy, summer stovetop recipe.
deb
I’ve made it twice now, once as is and the 2nd time using 1/2 n 1/2 and substituting about 1/4 c of the 1/2 n 1/2 with tomato sauce (as suggested by another poster). Still excellent! I accidentally did 1 can of chickpeas and 1 can of white beans the 2 nd, and I think the version with 2 cans of creamy beans is better.
Ann
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!
Joel
Anyone who says this recipe is “way too rich” clearly didn’t serve it with the big pile of delicious arugula salad on top as directed in the recipe.
Chris
So absolutely delicious!! Followed recipe, and it turned out great. Leftovers were fantastic on toast topped with a runny egg for breakfast!
Gordon
I used a cup of 2% milk instead of cream and left out the water. Otherwise, I followed the recipe. This was very creamy and delicious.
Kate
This was so good! Creamy and fantastic flavor.
Eightlb
I only included a quarter of the cream and cheese. It was still incredible delicious. (Other than decreasing these ingredients, I followed the recipe as written.)
Laura
Excellent dish, would also be great for a party to make in advance, served over crostini. We loved it and will definitely make it again.
Allie
Made exactly as in the recipe but found this dish to be too sweet with a gross, fatty mouthfeel. Would omit the cream next time.
deb
It was excellent as a main dish but can also see as a dip, per another poster, or just to put on garlic toast (like avocado toast). I made it ‘as is’ with no ‘excepts.
Yesim
I used only a tiny bit of mascarpone, maybe 1 Tablespoon, no cheese at all. It was very tasty
Pabloski
Fabulous! I had conjured the flavor of the beans but the arugula salad is a perfect foil to the creaminess of the beans.
Barbara
Maximum flavor for little effort! I used Romano. I highly recommend adding a generous amount of halved cherry tomatoes to the arugula topping. Great with crusty bread (Acme Walnut Levain.) Second time I used lime zest and juice as I didn’t have lemon; equally great. Next I’ll try soy milk or maybe 1/2 & 1/2 , instead of heavy cream.
23
i totally missed the rinse part of the canned beans, so mine had a bit more liquid but it was still good! I would also cut on the heavy cream just because 1 cup seemed like a lot and my color was lighter than the one in the photo, but i will still be eating it!! My roommate doesn’t like arugula so we used spinach instead and the salad is what saves the dish 100%. the acidity cuts the creaminess of the beans and makes the dish balanced. will definitely make again!!!
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