I substituted coconut milk for heavy cream and doubled the pepper flakes. Cannellini beans are labelled as "White Kidney Beans" in my supermarket. Panko adds a nice crunch to the arugula. Great recipe!
Ingredients
- 6 tablespoons olive oil
- ⅔ cup panko bread crumbs
- Salt and black pepper
- 1 medium yellow onion, minced
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper
- ⅓ cup tomato paste
- 2 (14-ounce) cans cannellini beans or other creamy white beans, rinsed
- 1 cup heavy cream
- ½ cup chopped jarred sun-dried tomatoes in oil
- ⅔ 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
Method
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.
Source
NY Times Cooking