Creamy, Spicy Tomato Beans and Greens
6 tablespoons olive oil
⅔ cup panko bread crumbs
Salt and black pepper
1 medium yellow onion, minced
4 garlic cloves, minced
½ teaspoon crushed red pepper
⅓ cup tomato paste
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
⅔ cup finely grated Pecorino or Parmesan
Kosher salt and freshly ground pepper
4 (packed) cups baby arugula
2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)
Toasted bread, for serving (optional)
In a medium skillet, heat 2 tablespoons olive oil over medium heat. 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 the seasoned panko to a paper-towel lined plate, then wipe out the skillet.
Add another 2 tablespoons olive oil to the skillet over medium heat. 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 it darkens and the mixture is combined, about 3 minutes.
Stir in the beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until the flavors meld, about 5 minutes. Stir in half of 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 ⅓ 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.