Creamy, Spicy Tomato Beans with Greens

by Susan Hanna

This recipe from NYT Cooking tops a delicious bean-tomato dish with arugula dressed in a lemony vinaigrette and tossed with bread crumbs. Season the panko bread crumbs and toast for a few minutes. Set aside, wipe out the skillet and cook the onion, garlic and red pepper flakes. Add tomato paste, beans, cream, sun-dried tomatoes and water and simmer for a few minutes. Add cheese and season. While the beans simmer, toss the arugula with the vinaigrette, panko and cheese. Serve the beans topped with the dressed arugula.

Serves 4.

Avoiding Additives and Preservatives

Most brands of panko are additive-free. Check the red pepper flakes and cheese to make sure they don’t contain colour or anti-caking agents. I used No Name tomato paste and Savor sun-dried tomatoes, which are additive-free. Blue Menu beans are additive-free, or you could soak and cook 1 cup of dried beans. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients:

• 6 tablespoons (90 ml) olive oil
• 2/3 cup (165 ml) panko bread crumbs
• Salt and black pepper
• 1 medium yellow onion, minced
• 4 garlic cloves, minced
• ½ teaspoon (2.5 ml) crushed red pepper
• 1/3 cup (82.5 ml) tomato paste
• 2 (14-ounce/414-ml) cans cannellini beans or other creamy white beans, rinsed
• 1 cup (250 ml) heavy cream
• ½ cup (125 ml) chopped jarred sun-dried tomatoes in oil
• 2/3 cup (165 ml) finely grated Pecorino or Parmesan
• 4 packed cups (1L) baby arugula
• 2 teaspoons (10 ml) finely grated lemon zest plus 4 teaspoons (20 ml) juice (from 1 lemon)
• Toasted bread (optional), for serving

Preparation:

1. In a medium skillet, heat 2 tablespoons (30 ml) 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.
2. Add another 2 tablespoons (30 ml) 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.
3. Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.
4. Stir in beans, heavy cream, sun-dried tomatoes and 1/3 cup (82.5 ml) water, and simmer, stirring occasionally, until flavours meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.
5. In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/3 cup (82.5 ml) cheese and 2 tablespoons (30 ml) olive oil; season with salt and pepper. Pile the greens at the centre of the bean mixture. Serve with toasted bread, if desired.

From NYT Cooking