Ingredients:
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 onions, 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) cans cannellini beans, drained, rinsed thoroughly, and drained again
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.