Spicy Tomato Cannellini Beans with Arugula
Spicy Tomato Cannellini Beans with Arugula
This Spicy Tomato Cannellini Bean dish is creamy, cheesy, and comforting — but the addition of fresh arugula gives it a peppery brightness that cuts through the richness. It’s hearty enough for a main course and versatile enough as a side.
Why You’ll Love This Recipe
Protein + fiber-rich from beans 🌱
Creamy, cheesy, and full of flavor
Peppery arugula adds freshness, fiber, & nutrients
Easy one-pan dish
Ingredients
Yield: 4 servings (as a main dish) or 6 servings (as a side).
3 cups fresh cooked cannellini beans or 2 (14 oz) cans, drained + rinsed
1 medium onion, diced
4 garlic cloves, diced
½ tsp crushed red pepper flakes (adjust to taste)
⅓ cup tomato paste
½ cup chopped sun-dried tomatoes
1 cup heavy cream
⅔ cup finely grated Parmesan cheese
3 cups fresh arugula
1 tbsp extra-virgin olive oil
Salt + black pepper, to taste
Instructions
Heat extra-virgin olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes, cooking another 30 seconds.
Stir in tomato paste and cook for 2 minutes to deepen the flavor. Add sun-dried tomatoes and beans, mixing well.
Pour in heavy cream, stir, and bring to a gentle simmer. Cook 5–7 minutes until warmed through and slightly thickened.
Stir in arugula until just wilted, then add Parmesan until melted and creamy. Taste and adjust seasoning with salt and pepper.
Enjoy!
Nutritional Benefits
Cannellini Beans: Provide plant-based protein and fiber.
Arugula: Rich in vitamin K and plant compounds that support your body’s natural detox system.
Sun-Dried Tomatoes: High in antioxidants like lycopene, beneficial for heart health.
Garlic + Onion: Natural prebiotics that support a healthy gut microbiome.
Serving Suggestions
Enjoy with toasted sourdough or tortilla chips for dipping.
Serve alongside grilled chicken or salmon for extra protein.
