Creamy, Spicy Tomato Beans and Greens

cooking.nytimes.com

Chez Jolee

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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

Directions at cooking.nytimes.com

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