Braised Cannellini Beans With Onions And Arugula

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, chopped
• 1 dried red chili peppers 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

Recipe

• 1 heat the olive oil in a 1-quart pot over a medium-high flame.
• 2 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).
• 3 stir in the chili pepper and cook 15 more seconds.
• 4 add the onion and cook, still stirring, about 2 minutes, or until the onion becomes translucent and soft.
• 5 stir in the pepper and parsley and cook 1 more minute.
• 6 fold in the rinsed and drained beans, and then stir in the tomato paste.
• 7 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).
• 8 season with the salt and bring to a gentle boil, uncovered.
• 9 cover and lower the heat to medium-low; cook for 5 minutes.
• 10 uncover, stir in the arugula, and cover again.
• 11 cook for another 15 minutes.
• 12 adjust the seasoning if needed and serve hot.