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Creamy White Bean Skillet

vegetarian
quick
one-pot
italian
Submitted by ElectricSweater

A hearty and creamy white bean dish with sun-dried tomatoes and arugula, perfect for serving with toasted bread.

Source: cooking.nytimes.com
  • 2 tablespoons olive oil
  • ⅔ cup panko
  • . salt and pepper
  • 2 tablespoons olive oil
  • 1 medium onion
  • 4 cloves garlic
  • ½ teaspoon crushed red pepper
  • . salt and pepper
  • ⅓ cup tomato paste
  • 2 (14-ounce) cans beans
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes
  • ⅓ cup water
  • ⅓ cup cheese
  • . salt and pepper
  • 4 (packed) cups/3 ounces arugula
  • 2 teaspoons lemon zest
  • 4 teaspoons lemon juice
  • ⅓ cup cheese
  • 2 tablespoons olive oil
  • . salt and pepper
  • . toasted bread

Step 1

2 tablespoons olive oil

⅔ cup panko bread crumbs

. Salt and black pepper

In a medium skillet, heat 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.

Step 2

Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

Step 3

2 tablespoons olive oil

Add another 2 tablespoons olive oil to the skillet and heat over medium.

Step 4

1 medium yellow onion, minced

4 cloves garlic, minced

½ teaspoon crushed red pepper

. Salt and black pepper

Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

Step 5

⅓ cup tomato paste

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

Step 6

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

⅓ cup water

Stir in beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes.

Step 7

⅓ cup finely grated Pecorino or Parmesan

. Salt and black pepper

Stir in half the cheese, then season to taste with salt and pepper.

Step 8

4 (packed) cups/3 ounces baby arugula

2 teaspoons finely grated lemon zest

4 teaspoons lemon juice (from 1 lemon)

⅓ cup finely grated Pecorino or Parmesan

2 tablespoons olive oil

. Salt and black pepper

In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining cheese and olive oil; season with salt and pepper.

Step 9

. Toasted bread (optional)

Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.