Creamy, Spicy Tomato, Beans and Greens

Yield: 4 servings

6 tablespoons olive oil

2⁄3 cup panko bread crumbs

Salt and black pepper

1 medium yellow onion, minced 

4 garlic cloves, minced

1⁄2 teaspoon crushed red pepper 

1⁄3 cup tomato paste

2 (14-ounce) cans cannellini beans or other creamy white beans, rinsed

1 cup heavy cream

1⁄2 cup chopped jarred sun-dried tomatoes in oil

2⁄3 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

Step 1

In a medium skillet, heat 2 tablespoons olive oil over medium. Stirin 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 1⁄3 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 1⁄3 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.

-NY Times Recipe