Creamy Spicy Tomato Beans and Greens

 From New York Times Cooking:

• 6tablespoons olive oil
• ⅔cup panko bread crumbs
• Salt and black pepper
• 1medium yellow onion, minced
• 4garlic cloves, minced
• ½teaspoon crushed red pepper
• ⅓cup tomato paste
• 2(14-ounce) cans cannellini beans or other creamy white beans, rinsed
• 1cup heavy cream
• ½cup chopped jarred sun-dried tomatoes in oil
• ⅔cup finely grated Pecorino or Parmesan
• 4(packed) cups/3 ounces baby arugula
• 2teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)
• Toasted bread (optional), for serving

1. Step 1

   In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

2. Step 2

   Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

3. Step 3

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

4. Step 4

   Stir in beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

5. Step 5

   In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining ⅓ cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.