MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy, Spicy Tomato Beans & Greens
Categories: Vegetables, Beans, Chilies, Cheese, Dairy
Yield: 4 Servings
6 tb Olive oil
1/3 c Panko bread crumbs
Salt & black pepper
1 md Yellow onion; minced
4 cl Garlic; minced
1/2 ts Crushed red pepper
1/3 c Tomato paste
28 oz Cannellini beans (2 cans);
- rinsed
1 c Heavy cream
1/2 c Jarred sun-dried tomatoes
- in oil; chopped
2/3 c Pecorino or Parmesan;
- fine grated
4 c Baby arugula; packed
2 ts Lemon zest; fine grated,
- plus:
4 ts Lemon juice
Toasted bread; for serving
- (optional)
In a medium skillet, heat 2 tb 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 tb 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 1/2 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 tb olive
oil; season with salt and pepper. Pile the greens at the center of
the bean mixture. Serve with toasted bread, if desired.
Recipe by Alexa Weibel
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
