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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy, Spicy Tomato Beans & Greens   
    Categories: Vegetables, Beans, Chilies, Cheese, Dairy   
         Yield: 4 servings   
       
         6 tb Olive oil   
       1/3 c  Panko bread crumbs   
              Salt & black pepper   
         1 md Yellow onion; minced   
         4 cl Garlic; minced   
       1/2 ts Crushed red pepper   
       1/3 c  Tomato paste   
        28 oz (2 cans) cannellini beans;   
              - rinsed   
         1 c  Heavy cream   
       1/2 c  Chopped jarred sun-dried   
              - tomatoes in oil   
       2/3 c  Fine grated Pecorino or   
              - Parmesan   
         4 c  (packed)/(3 oz) baby   
              - arugula   
         2 ts Fine grated lemon zest   
              +=PLUS=+   
         4 ts Lemon juice   
              Toasted bread; (opt) for   
              - serving   
       
     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.   
        
     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.   
        
     Add the tomato paste and stir until darkened and mixture   
     is combined, about 3 minutes.   
        
     Stir in beans, heavy cream, sun-dried tomatoes and ? 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.   
        
     In a medium bowl, toss the arugula with the seasoned   
     panko, lemon zest and juice, plus the remaining ? 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.   
        
     By: Alexa Weibel   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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