Brothy Cannelini Beans with Tomatoes and Wilted Arugula
Welcome to week two of canned bean enthusiasm!! As you are reading this I am most likely on a plane flying back to rainy Seattle from rainy London. Speaking of rain, one of the best things to eat on a cold cloudy/rainy/snowy day is soup. Unfortunately, soup takes a long time to make, or at least good soup does. Even my favorite "quick" lentil soup takes over an hour to get right and is just impractical for a quick lunch.
Lunch is my hangriest time of day (hangry= hungry+ angry) when I finally remember I have to eat something between breakfast and dinner. When I get to this stage I need food urgently and NOW. Unfortunately, I'm not the type that is satisfied by a cold sandwich or bowl of cereal; I'm high maintenance. My parents always saw this as a massive injustice when I was a child demanding fresh, hot meals for lunch, but I am a woman now and I am paving the way for other high maintenance children to be become self reliant, fancy lunch eating adults!
These beans satisfy that craving for something cozy and complex and they do it fast. I call them "brothy" beans because they don't quite constitute a soup, but they're brothy, soupesque. I let the fresh tomatoes "melt" a bit until they start to form a sauce. I say to use broth in the recipe, but if I don't have broth I use a bit of water and/or a splash white wine. I say serve it with toast (yummy AND speedy), but if you're looking for a more substantial meal, throw some pasta in there along with a cup of pasta water in place of the broth. It's all about ease and versatility; using what you have ready and available. You don't want to run to the store when you want a quick lunch, you want speed! You're hungry and therefore irritable - this meal will get food to your mouth in 15 minutes and it will taste darn good when it gets there.
Brothy Beans with Tomatoes and Wilted Arugula
Serves 2
Total time: 15 minutes
Ingredients:
1 14 oz can of cannellini beans
1 large or 2 small tomatoes, diced OR a large handful 7-8 cherry tomatoes, cut in half
3 cups baby arugula
1 clove of garlic, smashed and peeled
1 cup chicken or vegetable broth
3 Tbsp olive oil
Parmesan for serving
Method:
Place a medium skillet over medium-high heat. Add olive oil and tomatoes and cook until they start to dissolve into a sauce.
Add garlic and broth. Bring to a lively simmer and let it reduce for about 3 minutes.
Add beans and allow to heat through completely. Add arugula and cook until just wilted.
Serve immediately topped with parmesan and buttered toast.
