White Beans and Arugula

This is a great last minute side or complete dish/snack, since I usually have all of the ingredients in my cupboard and fridge. This is essentially the same recipe as the white bean puree, but without the puree. Of course you can make the same dish with fresh dried beans, but I never have. The addition of bacon or pancetta is completely optional and the arugula can be substituted for baby spinach or other greens – anything that will wilt easily and doesn’t require extended cooking time or won’t add a lot of additional water.

Ingredients:

• 2 TBSP olive oil
• ¼ pound pancetta or 2 slabs thick-cut bacon, diced
• 2 shallots, sliced
• 2 cloves garlic, minced
• 2 cans cannellini or great northern beans, drained
• ½ cup chicken stock
• 2 or 3 handfuls of fresh arugula
• 2 TBSP parsley leaves, minced
• 1 tsp red pepper flakes
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper

Directions:

Add the oil to a large skillet and place on medium heat. When hot, add the pancetta and sear, stirring frequently, until lightly browned, 2 or 3 minutes. You may drain off most of the fat at this point if you like. Add the shallots and garlic and continue to cook until softened. Add the cans of beans, the dried herbs, some salt and pepper, and toss to combine. Cook for one or two minutes, either stirring gently or ideally tossing, until the beans are starting to just leave something at the bottom of the pan. Add the chicken stock, stir gently, raise heat to high. Cook until the chicken stock is almost entirely reduced, stirring occasionally just to make sure nothing is sticking to the bottom. When the mixture is stewy but not dry, add the arugula and parsley. Stir to incorporate the arugula and let it just wilt, then remove from heat, serve and enjoy.