I have been blogging so long that the kids are all gone now. While I miss them terribly, it does give me some flexibility around the pickiness. This recipe came up on the New York Times and it sounded so good. I made it tonight, and it was delicious! A perfect weeknight cold winter dish.
Easy, cheap, delicious -- I actually think all the kids would love it and they should all make this at their homes! Guys, buy 2 cans of beans, 1 carton of arugula, a little can of tomato paste, a lemon, cheese and heavy cream and you are good to go.
Ingredients
4 T. olive oil
2/3 c. panko bread crumbs
Salt and pepper to taste
1 onion, minced
4 garlic cloves, minced
1/4 t. red pepper flakes
6 oz can tomato paste
2 (14 oz.) cans cannellini beans, rinsed
1 c. heavy cream
1/2 c. chopped sun dried tomatoes in oil
2/3 c. pecorino grated
3 oz. baby arugula (or arugula and spinach combined)
2 t. lemon zest + juice of 1/2 a lemon
Directions
1. Use a skillet to heat 2T of olive oil over medium heat. Add the panko and toss. Season with salt and pepper. Keep tossing until the panko is toasted and golden brown (about 4 minutes). Remove panko to a plate lined with a paper towel.
2. Add another 2T of olive oil to the same pan, add the onion, garlic and crushed red pepper. Season with salt and pepper. Cook, stirring frequently, until the onions are softened (another 4 minutes)
3. Add the tomato paste and stir until darkened and combined (about 3 minutes)
4. Add the beans, heavy cream, sun-dried tomatoes, 1/3 c. water and simmer, stirring occasionally until flavors meld (about 5 minutes). Stir in half the cheese.
5. In a medium bowl combine the arugula, panko, lemon zest, lemon juice and and remaining cheese. Massage it all together.
Serve in bowls; beans topped with greens.
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