Creamy, Spicy Tomato Beans and Greens 

Creamy, Spicy Tomato Beans and Greens 

4 servings
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. 

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 cans cannellini beans or other creamy white beans

    rinsed, 14-ounce

  • 1 cup heavy cream
  • 1/2 cup chopped jarred sun-dried tomatoes in oil
  • 2/3 cup finely grated Pecorino or Parmesan
  • 4 cups/3 ounces baby arugula

    packed

  • 2 teaspoons finely grated lemon zest plus 4 teaspoons juice

    from 1 lemon

  • Toasted bread

    for serving, optional

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

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

  4. 4

    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.

  5. 5

    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.

Creamy, Spicy Tomato Beans and Greens 

Creamy, Spicy Tomato Beans and Greens 

40 min4 servings

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About this Recipe

Craving a deeply satisfying, yet surprisingly easy weeknight meal? This Creamy, Spicy Tomato Beans and Greens recipe transforms humble pantry staples into a dish that tastes anything but ordinary. It's the perfect answer when you want big flavors without a big fuss.

What makes this recipe truly special is its clever inspiration from red pesto, which creates an incredibly rich and complex base for the beans. You'll simmer cannellini beans with aromatic onion, garlic, crushed red pepper, and tomato paste, then build layers of luxurious flavor with heavy cream, sun-dried tomatoes, and salty Pecorino. This harmonious blend ensures a deep, savory experience that feels both comforting and gourmet.

Prepare to be delighted by a symphony of tastes and textures. The beans are wonderfully creamy and warm, carrying a gentle heat from the crushed red pepper and a delightful tang from the sun-dried tomatoes and Pecorino. This richness is perfectly balanced by a vibrant, lemony arugula salad placed right on top. Each bite delivers creamy beans, chewy tomatoes, and a bright, peppery counterpoint from the arugula, all elevated by wonderfully crisp fried bread crumbs. It’s a truly satisfying dish that hits every note: crunchy, chewy, crispy, and creamy.

This versatile dish is naturally vegetarian. You can easily swap Pecorino for Parmesan if that's what you have on hand, and feel free to use other creamy white beans like great northern or navy beans if cannellini aren't available. If you prefer less heat, simply reduce the amount of crushed red pepper.

Serve this cozy dish as a substantial weeknight dinner or an impressive yet effortless lunch. It’s excellent on its own, but you can also enjoy it with toasted bread to scoop up every last bit of the flavorful sauce.

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