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 (2 cans) cannellini beans;
- rinsed
1 c Heavy cream
1/2 c Chopped jarred sun-dried
- tomatoes in oil
2/3 c Fine grated Pecorino or
- Parmesan
4 c (packed)/(3 oz) baby
- arugula
2 ts Fine grated lemon zest
+=PLUS=+
4 ts Lemon juice
Toasted bread; (opt) for
- serving

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 ? 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 ? 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.

By: Alexa Weibel

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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