Call it sweater weather or pumpkin spice season, but we’ve reached peak noshing. And what better way to dust off the ol’ cast iron than with a five-star pan of rich, creamy, stewy beans that comes with its own fried panko salad topping?
These days, if I’m not pinning chocolate chip cookies and outrageously autumnal tray bakes on Pinterest, I’m scrolling satisfying meals that come together in minutes using stuff I can grab at the store on the way home from the gym. When I’m running on fumes, I don’t want to have to think too hard. And nothing fits the bill more than cannellinis straight outta the can.
With five stars and over 13,000 reviews, Alexa Weibel’s Creamy, Spicy Tomato Beans and Greens zhuzhes up humble tinned white beans by simmering them in an umami-rich tomato sauce and topping the whole thing with a mess of greens dressed with crunchy golden-brown panko and a seasoned lemon-pecorino dressing. Cooked and served in one pot, it’s a weeknight no-brainer for a hearty family-style dinner in 45 minutes or less.
Why I Love This Recipe
If you ever did the budget canned beans dinner routine in college, picture that, but so, so much better. I love the velvety, vodka sauce–like vibe. And instead of feeling like an afterthought, the arugula mix lends a bright, citrusy contrast to bold, tangy tomatoes better than peanut butter ever did to jelly.
Granted, my boyfriend and I were wearing hoodies inside our air-conditioned apartment and pretending it’s not 80 degrees outside, but we happily scooped up each bite with a little bread (and a little extra grated cheese). It felt a little nostalgic, eating from a tableside cast iron pan like it was the old-school sizzlin’ caramel apple pie skillet from date night. But is there anything more satisfying than a serving of soft, buttery beans smothered on crackly toast? (Follow me for more bean-related tips from the late 19th century.) You’ll be surprised at how far you can take a simple can of beans!
Credit: Simply Recipes / Lauren Bair
How To Make Creamy, Spicy Tomato Beans and Greens
You can find the full recipe on New York Times Cooking or follow along here. Start by sautéing the panko in a medium cast iron pan until golden brown. Transfer the panko to a paper-towel-lined plate to cool, wipe out the pan, and begin the beans.
Using the same pan, sauté the garlic, onion, and crushed red pepper until soft. Add the tomato paste and cook for a few minutes, then stir in the beans, heavy cream, sun-dried tomatoes, and water. Simmer for five minutes. Add about half the pecorino and season with salt and pepper to taste. The color will deepen as it heats.
Toss the arugula with the fried panko, lemon juice and zest, the remaining pecorino, a little EVOO, and salt and pepper. Pile it on top of the beans in the pan and serve with crusty bread on the side. We’ve entered our glamorous canned beans era, and we’re never looking back.
Credit: Simply Recipes / Lauren Bair
Tips and Variations
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Change up the beans: Any type of white bean works, such as Great Northern beans, navy beans, or cannellini beans.
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Consider another green: If arugula’s too fussy, feel free to swap in your favorite greens. Try baby spinach, mustard greens, or kale.
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Store leftovers correctly: If you anticipate leftovers (or picky eaters who might raise an eyebrow at foods that intermingle willy-nilly), serve the salad on the side. Otherwise, after a night in the fridge, the greens will nearly disappear into the sauce.
Credit: Simply Recipes / Lauren Bair
Get Recipe with Title: New York Times Creamy Spicy Tomato Beans and Greens
Read the original article on Simply Recipes