Creamy, Spicy Tomato Beans and Greens Recipe • 5★

Published April 23, 2024

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

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.

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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

Step 1In 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.

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 2Add 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 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 3Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Step 4Stir 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.

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 5In 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.

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.

To make this vegan: I used a can of coconut cream instead of cow cream & added about a teaspoon of whole grain mustard and a tablespoon of nutritional yeast to the beans. I added about a teaspoon each of nutritional yeast & paprika to the bread crumbs & mixed the arugula with a good glug of the sundried tomato’s oil. Devine! Bright! Rich! Will be a staple!

This is delicious! I used approximately 1/2 cup of Greek yogurt mixed with 1/2 cup of 1% low fat milk and it was a great substitute for heavy cream, and baby spinach instead of arugula. I’ll make this again.

This is simple and amazing! My husband thinks it should be renamed “Marry Me Beans.”

My own substitutions - chopped tomatoes instead of sundried and half and half instead of cream. The lemon in the arugula is such a great counterpoint to the richness of the sauce. And leftovers were fantastic - it smelled like our favorite Italian restaurant on the Upper West Side.

For anyone wondering (like I was), I made this recipe exactly as written and it was super delicious. No need to sub or reduce the cream. Will be making this (unchanged) again.

One of the best recipes from NYT

Only I liked it?? Next time use 1.5 tubs beans. And cut all liquid down. Cut cream w hAlf milk. Needs lots of arugula

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