Equipment
Ingredients
Crispy Panko
- 15 ml olive oil
- 30 g panko breadcrumbs
- 10 g pecorino romano, finely grated
Creamy Beans
- 15 ml olive oil
- 1 shallot, finely diced
- 3 garlic, minced
- 40 g sun-dried tomatoes in oil, drained and chopped
- 30 g tomato paste
- 800 g cannellini beans, rinsed and well drained
- 120 ml vegetable broth
- 120 ml heavy cream
- 30 g parmesan cheese, freshly grated
Lemony Arugula
- 60 g arugula, washed and dried
- 15 ml lemon juice, freshly squeezed
- 15 ml olive oil
Nutrition (per serving)
Method
Heat 15ml of olive oil in a large skillet over medium heat. Add the panko breadcrumbs and toast, stirring constantly, for 3 to 4 minutes until golden brown. Remove from heat, stir in the grated pecorino romano, and transfer to a small mixing bowl. Wipe the skillet clean.
Return the skillet to medium heat with the remaining 15ml of olive oil. Add the diced shallot and chopped sun-dried tomatoes, sauteing for 3 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the tomato paste darkens to a deep brick red color.
Add the rinsed cannellini beans and vegetable broth to the skillet. Bring to a gentle simmer and cook for 5 minutes, allowing the liquid to reduce slightly and the beans to absorb the aromatic flavors.
Reduce the heat to low. Stir in the heavy cream and grated parmesan cheese. Simmer gently for 2 to 3 minutes until the sauce thickens and coats the beans beautifully. Remove from heat.
While the beans are finishing, place the fresh arugula in a medium mixing bowl. Drizzle with the fresh lemon juice and 15ml of olive oil, tossing gently to coat evenly.
Spoon the warm, creamy beans into shallow serving bowls. Top each serving with a generous handful of the dressed lemon arugula and a sprinkle of the crispy pecorino panko.
Chef's Notes
- For the creamiest texture, gently mash a small portion of the beans with the back of a spoon while they simmer to release their starches into the sauce.
- Toasting the panko in the residual sun-dried tomato oil instead of plain olive oil adds an incredible layer of savory depth to your garnish.
- Dress the arugula at the very last second before plating to prevent the delicate leaves from wilting under the acidity of the lemon juice.
- Rinsing canned beans removes excess sodium and starch, giving you better control over the final seasoning and texture of the dish.
Storage
Refrigerator: 3 days — Store components separately. Arugula will wilt if stored dressed.
Reheating: Gently reheat beans on the stovetop over low heat, adding a splash of water or broth to loosen the cream sauce.
