Recipe Manager
Home
Add Recipe
Calendar
Grocery List
Pantry
Import
Edit Recipe
Title
*
Description
This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner. Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich. Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy, chewy, crispy and creamy in every bite.
Ingredients
(one per line)
6tablespoons olive oil 2/3cup panko bread crumbs Salt and black pepper 1medium yellow onion, minced 4garlic cloves, minced 1/2teaspoon crushed red pepper 1/3cup tomato paste 2(14-ounce) cans cannellini beans or other creamy white beans, rinsed 1cup heavy cream 1/2cup chopped jarred sun-dried tomatoes in oil 2/3cup 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
Directions
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. 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. Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes. 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. 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.
Notes
Source URL
Image URL
Upload Photo
(JPEG, PNG, or WebP, max 10MB)
Prep Time (min)
Cook Time (min)
Servings
Rating
—
1 — ★
2 — ★★
3 — ★★★
4 — ★★★★
5 — ★★★★★
Difficulty
—
Easy
Medium
Hard
Cuisine
Categories
(comma-separated)
Nutritional Info
(optional)
+ Add Row
Save Recipe
Cancel
0
timers