Creamy spicy beans

Ingredients

• 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
• 4( packed) cups/3 ounces baby arugula
• 2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)
• Toasted bread (optional), for serving

Preparation

1. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the panko bread crumbs to the skillet, season with salt and pepper, and cook, stirring frequently and shaking the pan, until the panko is toasted and golden brown, approximately 3 minutes. Transfer the seasoned panko to a plate lined with paper towels, then wipe the skillet clean.
2. Add 2 more tablespoons of olive oil to the same skillet and heat over medium heat. Introduce the onion, garlic, and crushed red pepper to the skillet, season with salt and pepper, and cook while stirring frequently for approximately 4 minutes, or until the vegetables have softened. Incorporate the tomato paste and stir for about 3 minutes, allowing the paste to darken and the mixture to fully combine.
3. Incorporate the rinsed beans, heavy cream, sun-dried tomatoes, and ⅓ cup of water into the mixture. Bring the mixture to a simmer, stirring occasionally, and cook for approximately 5 minutes, or until the flavors have melded together. Stir in half of the grated cheese, then season with salt and pepper to taste.
4. In a medium-sized bowl, combine the arugula, the prepared panko mixture, lemon zest, lemon juice, the remaining ⅓ cup of cheese, and 2 tablespoons of olive oil. Toss everything together, then season with salt and pepper. Arrange the dressed greens in a pile in the middle of the bean mixture. If desired, serve the dish with toasted bread.