Simon-Rumpza Cookbook

Creamy, Spicy Tomato Beans and Greens

Name: Creamy, Spicy Tomato Beans and Greens
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dinner
Ingredients: 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

Dinner

Italian

Vegetarian Main

4 servings

porties

20 minutes

actieve tijd

40 minutes

totale tijd

Begin met koken

Ingrediënten

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

Instructies

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.

Notities

Sam said he would enjoy this as a main, maybe with like green beans. I added Calabrian chile paste to the tomato paste step. I think you could probably thin out the heavy whipping cream a bit to make it healthier. Maybe next time try 3/4 cup and thinned with water. I couldn’t find sundried tomatoes in oil but they would have been better texture wise.

https://cooking.nytimes.com/recipes/1025325-creamy-spicy-tomato-beans-and-greens

Voedingswaarde

Portiegrootte

Calorieën

841

Totale vet

52 g

Verzadigd vet

21 g

Onverzadigd vet

27 g

Transvet

1 g

Cholesterol

Natrium

1309 mg

Totale koolhydraten

72 g

Voedingsvezels

13 g

Totale suikers

8 g

Eiwit

29 g