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