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Sun-Dried Tomatoes

Beans, Dinner, Recipes, Side Dishes, Vegetarian

Creamy Spicy Beans and Greens

February 28, 2025

This tasty bowl of simmered beans hits all the right notes for the perfect lunch or dinner. Served with a lemony arugula salad and good crusty grilled bread this dish will leave you feeling completely satisfied.

The ingredients for this recipe are ones that you likely already have, although you may need to take a quick trip to the market to pick up sun-dried tomatoes and arugula.

The sweet-tart flavor of the sun-dried tomatoes adds a welcome burst of flavor so don’t skip them. You can adjust the amount of red chili flakes to your taste, but again, don’t skip these either. They add a hint of heat that adds pop to this dish.

Panko bread crumbs are incredibly useful in so many forms. Here, they are seasoned and crisped up golden brown before adding to the arugula salad.

These creamy beans are best served warm. If you have leftovers, reheat to warm and slather on grilled sourdough bread for a tasty version of crostini which can be topped with arugula.

Creamy Spicy Beans and Greens
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Creamy Spicy Beans and Greens

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 5 1/2 tablespoons extra virgin olive oil

  • 1/2 cup panko bread crumbs

  • Salt and freshly ground black pepper

  • 1 medium yellow or sweet onion (about 1 cup), finely diced

  • 4 medium garlic cloves, minced

  • 1/2 teaspoon crushed red pepper

  • 1/3 cup tomato paste

  • 2 (14 ounce) cans cannellini beans or other creamy white beans, drained and rinsed

  • 2/3 cups half and half

  • 1/2 cup jarred sun-dried tomatoes in oil, drained and chopped

  • 1/2 cup finely grated Parmesan or Pecorino

  • 4 (packed) cups baby arugula, about 3-4 ounces

  • 2 teaspoons finely grated lemon zest + 4 teaspoons juice

  • 4 thick slices grilled or pan-fried sourdough bread for serving

Directions

  • In a medium skillet, heat 1 1/2 tablespoons olive oil over medium low heat. Stir in panko, season with salt and pepper, and cook, stirring frequently, until golden, about 2 minutes. Immediately transfer panko to a paper-towel lined plate. Wipe out the skillet.
  • Add a 2 tablespoons of olive oil to the skillet and heat over medium. Add the onion and cook, stirring for 2 minutes. Add garlic and crushed red pepper and continue cooking for 1-2 minutes until the garlic is softened (adjust heat as necessary to avoid burning the garlic). Season with salt and pepper.
  • Add the tomato paste and stir until slightly darkened and mixture is combined, about 2 minutes. Lower heat to medium low. Stir in the beans, half and half, sun-dried tomatoes and 1/2 cup water, and simmer, stirring occasionally until flavors meld, about 3-4 minutes. Add a few more tablespoons water or half and half if the beans need a bit more liquid. Stir in half the cheese. Taste and adjust seasoning, adding more salt, pepper or red pepper flakes. Transfer beans to a low sided serving bowl.
  • In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/4 cup cheese and 2 tablespoons olive oil. Season with salt and pepper. Pile greens at the center of the bean mixture. Serve with grilled or pan-fried bread.
Bread, Breakfast, Recipes, Side Dishes, Vegetarian

Spinach Cheddar & Sun-Dried Tomato Scones

May 7, 2020

Spinach, Cheddar & Sun-Dried Tomato Scone

I’ve made a variety of different scones, but I’m always up for another one and this time it’s a savory version.  Using fresh spinach is ideal.  It doesn’t get soggy and the deep green color makes these scones pop.  I love the complex, bold flavor that sharp cheddar adds to each bite.  Scones can be made on the fly which is a very good thing.  From the time you gather your ingredients, make the dough and bake the scones, you will have spent less than 1 hour of your time.  And, you will be rewarded with 8 large yummy scones.

Spinach, Cheddar, Sun-Dried Tomato & Chives

I had a large jar of sun-dried tomatoes in the refrigerator so I added a few to the dough along with the spinach, cheddar and a few chopped chives.  I also baked some scones without the sun-dried tomatoes and chives and both versions are delicious.

Spinach, Cheddar, Sun-Dried Tomato & Chives

Spinach, Cheddar & Sun-Dried Tomato Scone Dough

For uniformity you can pat the dough into an 8-inch cake pan then invert it onto a parchment-lined cutting board before slicing it into wedges.  You can skip this step and form your own rustic round then slice the dough into wedges.

Spinach, Cheddar & Sun-Dried Tomato Scone Dough

Spinach & Cheddar Scones

I love how the cheddar melts and makes lacy, crispy edges around the scones. These are best served warm when the cheese is still soft.  I regularly freeze mine and warm them up in the microwave for a snack.

Spinach & Cheddar Scones

This recipe is quite flexible.  You don’t necessarily need sun-dried tomatoes or chives.  The scones will still be so flavorful.  Just be sure to use a good sharp cheddar.

Spinach, Cheddar & Sun-Dried Tomato Scone

Spinach Cheddar & Sun-Dried Tomato Scones
 
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Author:
Serves: 8
Ingredients
  • 2½ cups all-purpose flour
  • 3½ teaspoons baking powder
  • 1 teaspoon kosher salt (1¼ teaspoons if using unsalted butter)
  • 1 tablespoon sugar
  • ½ cup cold Earth Balance Buttery Sticks (or regular unsalted butter) cut into small pieces
  • 2 cups roughly chopped fresh spinach (not packed)
  • 1 heaping cup sharp cheddar, diced small
  • ⅓ cup chopped sun-dried tomatoes in olive oil, drained (optional)
  • 1 tablespoon chopped chives (optional)
  • 1¼ cups Organic Valley lactose free half and half (or regular half and half) + more for brushing the tops of scones
Preparation
  1. Preheat oven to 450 degrees. Line a half sheet pan with parchment paper. Line the bottom of an 8-inch cake pan with parchment paper, lightly butter or oil pan.
  2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut the Buttery Sticks into the flour mixture using a pastry blender, fork, or your fingers, until the chunks of butter are the size of small peas. Place the bowl in the freezer for 5 minutes. This helps to firm up the Buttery Sticks which helps to create tender scones.
  3. Remove the bowl from the freezer and stir in the spinach, sun-dried tomatoes and chives. Add the half and half and stir until the dough is moistened. Turn out the dough onto a lightly floured surface and gently form into a disk. Transfer the dough to an 8-inch cake pan (bottom lined with parchment paper and pan lightly oiled). Pat the dough gently to fit the pan. Invert the dough onto a lightly floured parchment lined cutting board, remove parchment round. Slice the dough into 8 wedges. Transfer the wedges to your half sheet pan. Brush the tops of the wedges with a bit of half and half. Bake for 11-12 minutes or until the scones are golden brown. Let scones cool on the pan for a few minutes before transferring to a rack to cool. Scones can be frozen.

 

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