Warm Cannellini Bean Salad With Colatura Alici

• 2 Cans of Goya Cannellini Beans rinsed and drained under cold water
• 2 Plum Tomatoes (skin, remove seeds, and cut into small dice)
• 2 handfuls Baby/Wild Arugula leaves
• 1 Clove of Garlic sliced thin
• 1-1/2 tablespoons Colatura Alici
• 2 tablespoons Extra Virgin Olive Oil
• 1 pinch Red pepper flakes (Peperoncino) to your pallate
• 1 Lemon (Optional for dressing arugula leaves)

1. In a skillet, start by heating the garlic and peperoncino until fragrant. When the garlic starts to take on color and become slightly golden, turn up the heat to medium and add in the tomato concasse (peeled, seeded, diced tomatoes). The tomatoes will stop the garlic from overcooking. Let the tomatoes cook gently on medium/low flame for 1-2 minutes.
2. Add the cannellini beans to the skillet, and warm them through. Since they are already cooked, there's no long cooking involved.
3. Add 1-1-1/2 tablespoons of Colatura to the beans and tomatoes. Stir gently to incorporate, then taste adjust seasoning. If you feel it needs more salt, add a pinch of sea salt or additional sparing amount of Colatura. The flavor ultimately depends o your palate.
4. To serve, spoon the beans and tomatoes on a flat plate, and place your buffalo mozzarella ball right in the center. (You could also tear the ball open to reveal the creamy interior). At the last minute, toss the arugula leaves with a few drops of extra virgin olive oil, and a few drips of fresh lemon juice, scatter the leaves around the plate. Drizzle some additional extra virgin olive oil over the dish.

beans, tomatoes, arugula, garlic, olive oil, red pepper, lemon

Taken from food52.com/recipes/19064-warm-cannellini-bean-salad-with-colatura-alici (may not work)