Braised Cannellini Beans With Onions and Arugula

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Braised Cannellini Beans With Onions and Arugula

 

Canned beans are one of the few canned foods I really like, and I often use them

instead of dried beans in soups, stews, and even salads to save on soaking and

cooking time.

 

1/4 cup extra-virgin olive oil

2 garlic cloves, chopped

1 dried red chili pepper or 1/4 teaspoon chili flakes

1 medium purple onion, minced

1/2 teaspoon fresh ground black pepper

1 tablespoon minced Italian parsley

1 tablespoon tomato paste

1 teaspoon sea salt

1 bunch arugula, washed, dried, and stemmed

1 (15 ounce) can cannellini beans, drained, rinsed thoroughly, and drained

again

 

Heat the olive oil in a 1-quart pot over a medium-high flame.

Add the garlic and cook 30 seconds, stirring constantly; the garlic should

become aromatic and just lightly golden (do not burn it or it will taste acrid).

Stir in the chili pepper and cook 15 more seconds.

Add the onion and cook, still stirring, about 2 minutes, or until the onion

becomes translucent and soft.

Stir in the pepper and parsley and cook 1 more minute.

Fold in the rinsed and drained beans, and then stir in the tomato paste.

Add enough cool water (or chicken broth if you happen to have it on hand) to

cover the beans by 1/4 inch (about 1 and 1/2 cups, depending on the width of

your pot).

Season with the salt and bring to a gentle boil, uncovered.

Cover and lower the heat to medium-low; cook for 5 minutes.

Uncover, stir in the arugula, and cover again.

Cook for another 15 minutes.

Adjust the seasoning if needed and serve hot.

Makes 4 servings.