Braised Cannellini Beans With Onions and Arugula

Recipe by Dancer
READY IN: 45mins




  • 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.