RECIPE: White Beans in Spicy Tomato Cream

The original recipe calls for these to be served under a pile of dressed salad greens, which is how I originally made it.  I found the beans to be very rich - they needed the greens to lighten them up - but, it's the middle of winter here and my husband isn't interested in salad, so he had the beans as a side dish with leftover Cajun Meatloaf, and he LOVED them!   I now make it without the greens....

Original recipe: Creamy, Spicy Tomato Beans and Greens

White Beans in Spicy Tomato Cream

Makes 4 servings

INGREDIENTS:

• 2 T. ghee
• 1 medium onion, minced
• 4 cloves garlic, minced
• 1 t. Silk or Aleppo pepper 
• 1/3 c. tomato paste
• 2 14-oz cans great northern beans, or cannellini (I used great northern)
• 1/2 c. heavy cream
• 1/2 c. chopped sun dried tomatoes in oil
• 2/3 c. finely grated Pecorino or Romano cheese (I used Pecorino) 

INSTRUCTIONS:

Drain the beans, reserving their liquid.

In a medium skillet, heat the ghee over medium.  Add the onion and Aleppo, season with salt and pepper, and cook stirring frequently until the onion is softened, about 3 minutes. Add the garlic, and cook for another minute. 

Add the tomato paste and stir until darkened and the mixture is combined, about 3 minutes.

Stir in the beans, heavy cream, sun-dried tomatoes, and 1 cup of the reserved bean liquid and simmer, stirring occasionally, until the flavors meld, about 5 minutes. If it seems too thick, add a little more of the bean liquid.

Stir in the cheese, then taste and season with salt and pepper.