Creamy, Spicy Tomato Beans and Greens  Recipe

[
  {
    "@context": "http://schema.org",
    "@id": "nyt://recipe/7a972507-e0f6-575e-a92c-796c7dfdf1ea",
    "@type": "Recipe",
    "mainEntityOfPage": {
      "@id": "https://cooking.nytimes.com/recipes/1025325-creamy-spicy-tomato-beans-and-greens",
      "@type": "WebPage",
      "name": "Creamy, Spicy Tomato Beans and Greens "
    },
    "url": "https://cooking.nytimes.com/recipes/1025325-creamy-spicy-tomato-beans-and-greens",
    "name": "Creamy, Spicy Tomato Beans and Greens ",
    "description": "This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner. Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich. Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy, chewy, crispy and creamy in every bite. ",
    "author": {
      "@type": "Person",
      "name": "Alexa Weibel"
    },
    "image": [
      {
        "@id": "nyt://image/d34c6823-c563-5f91-8f4b-c4643d1b0d82#videoSixteenByNineJumbo1600",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-videoSixteenByNineJumbo1600-v2.jpg",
        "creditText": "Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.",
        "dateModified": "2024-04-29T20:08:08.058Z",
        "datePublished": "2024-04-22T15:50:08.000Z",
        "height": "900",
        "representativeOfPage": true,
        "uploadDate": "2024-04-22T15:50:08.000Z",
        "url": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-videoSixteenByNineJumbo1600-v2.jpg",
        "width": "1600"
      },
      {
        "@id": "nyt://image/d34c6823-c563-5f91-8f4b-c4643d1b0d82#googleFourByThree",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-googleFourByThree.jpg",
        "creditText": "Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.",
        "dateModified": "2024-04-29T20:08:08.058Z",
        "datePublished": "2024-04-22T15:50:08.000Z",
        "height": "600",
        "representativeOfPage": true,
        "uploadDate": "2024-04-22T15:50:08.000Z",
        "url": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-googleFourByThree.jpg",
        "width": "800"
      },
      {
        "@id": "nyt://image/d34c6823-c563-5f91-8f4b-c4643d1b0d82#mediumSquareAt3X",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-mediumSquareAt3X.jpg",
        "creditText": "Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.",
        "dateModified": "2024-04-29T20:08:08.058Z",
        "datePublished": "2024-04-22T15:50:08.000Z",
        "height": "1800",
        "representativeOfPage": true,
        "uploadDate": "2024-04-22T15:50:08.000Z",
        "url": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-mediumSquareAt3X.jpg",
        "width": "1800"
      }
    ],
    "prepTime": "PT20M",
    "cookTime": "PT20M",
    "totalTime": "PT40M",
    "recipeYield": "4 servings",
    "recipeCuisine": "",
    "recipeCategory": "dinner, easy, quick, weeknight, beans, one pot, main course",
    "keywords": "arugula, budget, cannellini bean, heavy cream, panko, parmesan, pecorino romano, skillet, stovetop, sun-dried tomato, tomato paste, vegetarian",
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": 5,
      "ratingCount": 8923
    },
    "nutrition": {
      "@context": "http://schema.org",
      "@type": "NutritionInformation",
      "calories": 774,
      "unsaturatedFatContent": "26 grams",
      "carbohydrateContent": "71 grams",
      "cholesterolContent": null,
      "fatContent": "47 grams",
      "fiberContent": "13 grams",
      "proteinContent": "23 grams",
      "saturatedFatContent": "18 grams",
      "sodiumContent": "1062 milligrams",
      "sugarContent": "8 grams",
      "transFatContent": "1 gram"
    },
    "recipeIngredient": [
      "6 tablespoons olive oil",
      "2/3 cup panko bread crumbs",
      "Salt and black pepper",
      "1 medium yellow onion, minced",
      "4 garlic cloves, minced",
      "1/2 teaspoon crushed red pepper",
      "1/3 cup tomato paste",
      "2 (14-ounce) cans cannellini beans or other creamy white beans, rinsed",
      "1 cup heavy cream",
      "1/2 cup chopped jarred sun-dried tomatoes in oil",
      "2/3 cup finely grated Pecorino or Parmesan ",
      "4 (packed) cups/3 ounces baby arugula ",
      "2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)",
      "Toasted bread (optional), for serving"
    ],
    "recipeInstructions": [
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "Stir in beans, heavy cream, sun-dried tomatoes and 1/3 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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/3 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."
      }
    ],
    "publisher": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "datePublished": "2024-04-24T00:00:00.000Z",
    "dateModified": "2024-04-24T19:13:56.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Amy Sherman"
        },
        "reviewBody": "I made this exactly as the recipe stated and there could never be enough ‘M’s’ in YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!\nPs… I did not know that I like Canelli beans or any beans for that matter. \nCreamy but also bright and very slightly spicey.",
        "datePublished": "2025-06-19T21:18:37.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Laura"
        },
        "reviewBody": "Really delicious! I kept the salad separate from the beans. While the salad was tasty too, and the sharp lemon and arugula flavours cut through the rich heaviness of the beans, I found it a bit fussy - next time I might just do a simpler mix of lamb's lettuce and arugula without all the panko etc.",
        "datePublished": "2025-06-18T15:17:11.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "stephany"
        },
        "reviewBody": "I loosened the sauce with some champagne I had left over was amazing! Made this three time now, a family fav!",
        "datePublished": "2025-06-17T08:08:30.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Daniel"
        },
        "reviewBody": "I swap out the heavy cream for a cup of Greek yogurt and it’s great. Extra protein without the saturated fats. Also, adding plant based sausage (or regular) is tasty.",
        "datePublished": "2025-06-13T02:20:58.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "michelle"
        },
        "reviewBody": "We totally frankensteined this recipe. Only because we had so many things to use up that were close to what the recipe called for. And we abhor food waste. So…some tomato paste, some crushed fire roasted tomatoes, partial container of sun dried tomatoes. Had Mexican crema and some mascarpone- which stood in for the cream. Had Rancho Gordo flageolet beans begging for an occupation - sold! Thinned down with some bean broth. Just lovely with the arugula salad on top. This recipe was so well written it allowed us to be efficient with our fridge ingredients. Thank you for a great supper!",
        "datePublished": "2025-06-09T22:52:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "April Cooks"
        },
        "reviewBody": "Great recipe! I used spring mix instead of arugula. I added a little lemon juice into the beans, as my tomato paste didn't give it much acid. I also mashed up about half of the beans to make it even creamier. Next time I make it, which will be soon, I'm going to use coconut milk, I think. And I'm going to take about half of the beans and mix them up in a food processor and then add them back to the bean. I also want to use navy beans next.",
        "datePublished": "2025-06-08T19:33:16.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Miranda"
        },
        "reviewBody": "Made this vegan, based on Ann's suggestions in comments...and perfecto! This will enter our monthly rotation. It hits all the flavor sensors and is budget-friendly. Husband liked it so much, he suggested serving it to meat-eating extended family, sure they would dig it, too. Thanks, Ann (and NYT's Alexa). Wish the NYT's writers would ALWAYS include ways to veganize. It's usually not too tough...",
        "datePublished": "2025-06-05T17:05:35.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "annie h."
        },
        "reviewBody": "for those looking for a non-dairy option for the cream that truly behaves like a dairy cream, nutpods unsweetened coconut creamer works beautifully. I love regular coconut cream but it can sometimes mess with the texture of things in my experience. I skipped the cheese and used GF panko breadcrumbs for a gluten free, dairy free meal that was very satisfying.",
        "datePublished": "2025-06-04T00:38:23.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Taylor"
        },
        "reviewBody": "Made this with half and half instead of heavy cream since that’s what I had, otherwise as written, and it was amazing! I think either cream or half and half would work. Incredibly delicious and satisfying. The arugula and lemon cut the richness of the bean mixture and the flavors play together really well. Will definitely make this again and feel it would be a great dish for entertaining. Especially for vegetarian friends.",
        "datePublished": "2025-06-03T17:01:01.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Courtney Murphy"
        },
        "reviewBody": "We make this all the time. It is so good! Would be good as a warm dip for a party",
        "datePublished": "2025-06-03T05:19:40.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Rachel"
        },
        "reviewBody": "This was amazing!  Way better than expected. The beans have excellent flavor and texture, and the lemony crunchy arugula topping is a nice contrast. I used oat milk   a scoop of plain coconut yogurt instead of the cream, and added generous nooch to the beans, to keep it vegan.",
        "datePublished": "2025-06-02T13:28:48.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "ineke"
        },
        "reviewBody": "Added frozen spinach (450gr) before adding the beans to increase the amount of vegetables. still delicious.",
        "datePublished": "2025-05-31T10:47:52.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Froggy Anila"
        },
        "reviewBody": "I made this as written but subbed ricotta for the cream as that's what I had in the fridge. Came out hearty and tasty. Agree with all, the toasted panko, lemon, parmesan tossed arugula made this great! I live in a cohousing community where we have meals together twice a week and will definitely make this when it's my turn to cook!",
        "datePublished": "2025-05-31T04:43:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "kellnels"
        },
        "reviewBody": "Does everyone spoon out some beans and top with the arugula, or is it better to put a spoonful of the beans on each plate and then top with some of the arugula",
        "datePublished": "2025-05-30T21:13:32.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Zuzan"
        },
        "reviewBody": "I have not made it yet, but intend to. I like seeing comments and changes others have made before I make a new recipe. Not sure why that bothers some folks.",
        "datePublished": "2025-05-30T17:51:17.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Ann"
        },
        "reviewBody": "To make this vegan:\nI used a can of coconut cream instead of cow cream & added about a teaspoon of whole grain mustard and a tablespoon of nutritional yeast to the beans.\nI added about a teaspoon each of nutritional yeast & paprika to the bread crumbs & mixed the arugula with a good glug of the sundried tomato’s oil.\nDevine! Bright! Rich! Will be a staple!",
        "datePublished": "2024-06-24T08:34:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Dee"
        },
        "reviewBody": "This is delicious! I used approximately 1/2 cup of Greek yogurt mixed with 1/2 cup of 1% low fat milk and it was a great substitute for heavy cream, and baby spinach instead of arugula. I’ll make this again.",
        "datePublished": "2024-07-14T20:41:40.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sarah"
        },
        "reviewBody": "This is simple and amazing!  My husband thinks it should be renamed “Marry Me Beans.”\n\nMy own substitutions - chopped tomatoes instead of sundried and half and half instead of cream. The lemon in the arugula is such a great counterpoint to the richness of the sauce.  And leftovers were fantastic - it smelled like our favorite Italian restaurant on the Upper West Side.",
        "datePublished": "2024-09-22T10:21:35.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Nikki"
        },
        "reviewBody": "I’ve made this twice - first time as the recipe is written, and I thought the full 1 cup of cream was both overwhelmingly heavy and unnecessary. \n\nSecond time, I cut the cream to 1/4 cup and doubled the amount of sundried tomatoes, and it was *fantastic*. My family is always trying to get more legumes in our diet, so this one (with these modifications) will go into regular rotation.",
        "datePublished": "2024-09-29T16:05:44.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sam H"
        },
        "reviewBody": "For anyone looking to add some more plant protein some crumbled up tempeh works great in this!",
        "datePublished": "2024-07-23T02:06:30.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Linda"
        },
        "reviewBody": "This is a beautiful recipe, with so much unnecessary added fats (oil and cream). I change the macros on this by using only a teaspoon of oil (a tiny coating) and then make a cream out of 1/2 cup of pumpkin seeds  with hot water to cover, blended well to a cream, in lieu of heavy cream.  Pumpkin seeds add fiber, polyunsatured fats, and 5 more grams of protein per serve but still make it creamy. And instead of 650 calories per serve, it's at about 450--with a lot more protein and fiber.",
        "datePublished": "2024-10-25T01:37:20.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "hh"
        },
        "reviewBody": "Made it with whole milk and great northern beans. DELICIOUS!! My favorite NY Times recipe ever!",
        "datePublished": "2024-07-21T01:50:41.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sarah Linney"
        },
        "reviewBody": "I'm new to cooking-- and I made this!! And it's delicious and beautiful! I'm so thrilled!",
        "datePublished": "2024-11-12T23:25:23.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Karen"
        },
        "reviewBody": "This is yummy comfort food—and relatively healthy.  The white beans add creaminess, so there doesn’t need to be a huge amount of cream and cheese.  The arugula and lemon salad add a fresh tang, and the bread crumbs a great crunch.  I used Pecorino Romano because I thought that the flavor of Parmesan might be too subtle for the dish.   I’ll definitely make it again.",
        "datePublished": "2024-04-25T23:10:27.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Olivia"
        },
        "reviewBody": "This was delicious. 10 out of 10. I used finely grated Pecorino instead of Parmesan since someone said it would be more flavorful. I also wanted to make it healthier so used 2% milk mixed with cornstarch instead of heavy cream. I accidentally bought Pecorino seasoned breadcrumbs and it was delicious. I would probably use them again. I would definitely recommend making this dish and am excited to make it for my vegetarian friends.",
        "datePublished": "2024-07-12T23:45:56.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Susan Bass"
        },
        "reviewBody": "I have made this a few times and find it to be delicious! The only thing I do differently is to grate the lemon into the cooked breadcrumbs, and drs the arugula with the olive oil and lemon juice. I serve the beans topped with the lemony arugula, and then top with the crumbs.",
        "datePublished": "2024-08-03T18:19:25.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jason Zimmerman"
        },
        "reviewBody": "This is so good!!! Of all the NYT recipes, this is the one I make again, and again, and again… immensely satisfying and so simple. I really like the flavor of a little bay leaf in here, so add a couple, three. The lemony arugula breadcrumb salad is fantastic (actually keeps for a day in the fridge, much to my surprise). Can’t overstate how much I enjoy this recipe!",
        "datePublished": "2024-10-04T20:09:25.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Pozy"
        },
        "reviewBody": "This is the ultimate comfort food for a bad day. I never have cream. I use milk. It’s fine. I often don’t have sun fried tomatoes. Also fine with fresh grape tomatoes or a brick of crushed tomatoes. This dish is straight up yum. Eat it with a hearty rye for the best beans on toast ever.",
        "datePublished": "2024-09-03T23:34:54.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Karen"
        },
        "reviewBody": "Following Ann in the vegan direction: can’t do coconut so subbed a box of silken tofu blender’d up with couple tablespoons nutritional yeast and a tsp mustard for the cream and cheese elements. Yum.",
        "datePublished": "2024-08-29T22:49:01.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "cam"
        },
        "reviewBody": "added some chopped garlic and oregano while cooking, topped with tons of fresh parsley. used half and half, which was plenty creamy. simmered more than 5 mins to reduce the liquid. gets better after a day in the fridge imo!",
        "datePublished": "2024-07-11T15:47:03.000Z"
      }
    ],
    "copyrightHolder": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "copyrightYear": 2024
  },
  {
    "@context": "https://schema.org",
    "@id": "https://cooking.nytimes.com/recipes/1025325-creamy-spicy-tomato-beans-and-greens",
    "@type": "WebPage",
    "author": {
      "@type": "Person",
      "name": "Alexa Weibel"
    },
    "copyrightHolder": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "copyrightYear": 2024,
    "description": "This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner. Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with staple ingredients like onion, garlic, crushed red pepper, tomato paste and heavy cream, as well as sun-dried tomatoes and salty Pecorino, until the results taste complex and rich. Top the beans with a lemony arugula salad that is peppered with fried bread crumbs for a dish that is crunchy, chewy, crispy and creamy in every bite. ",
    "hasPart": {
      "@type": "WebPageElement",
      "cssSelector": ".recipe",
      "isAccessibleForFree": false
    },
    "isAccessibleForFree": false,
    "isPartOf": {
      "@type": "Product",
      "name": "NYT Cooking",
      "productID": "cooking.nytimes.com:basic"
    },
    "name": "Creamy, Spicy Tomato Beans and Greens ",
    "primaryImageOfPage": [
      {
        "@id": "nyt://image/d34c6823-c563-5f91-8f4b-c4643d1b0d82#videoSixteenByNineJumbo1600",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-videoSixteenByNineJumbo1600-v2.jpg",
        "creditText": "Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.",
        "dateModified": "2024-04-29T20:08:08.058Z",
        "datePublished": "2024-04-22T15:50:08.000Z",
        "height": "900",
        "representativeOfPage": true,
        "uploadDate": "2024-04-22T15:50:08.000Z",
        "url": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-videoSixteenByNineJumbo1600-v2.jpg",
        "width": "1600"
      },
      {
        "@id": "nyt://image/d34c6823-c563-5f91-8f4b-c4643d1b0d82#googleFourByThree",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-googleFourByThree.jpg",
        "creditText": "Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.",
        "dateModified": "2024-04-29T20:08:08.058Z",
        "datePublished": "2024-04-22T15:50:08.000Z",
        "height": "600",
        "representativeOfPage": true,
        "uploadDate": "2024-04-22T15:50:08.000Z",
        "url": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-googleFourByThree.jpg",
        "width": "800"
      },
      {
        "@id": "nyt://image/d34c6823-c563-5f91-8f4b-c4643d1b0d82#mediumSquareAt3X",
        "@type": "ImageObject",
        "contentUrl": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-mediumSquareAt3X.jpg",
        "creditText": "Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.",
        "dateModified": "2024-04-29T20:08:08.058Z",
        "datePublished": "2024-04-22T15:50:08.000Z",
        "height": "1800",
        "representativeOfPage": true,
        "uploadDate": "2024-04-22T15:50:08.000Z",
        "url": "https://static01.nyt.com/images/2024/04/24/multimedia/aw-tomato-beansrex-mwfq/aw-tomato-beansrex-mwfq-mediumSquareAt3X.jpg",
        "width": "1800"
      }
    ],
    "publisher": {
      "@id": "https://cooking.nytimes.com/#publisher",
      "@type": "Organization",
      "name": "NYT Cooking"
    },
    "url": "https://cooking.nytimes.com/recipes/1025325-creamy-spicy-tomato-beans-and-greens"
  },
  {
    "@context": "https://schema.org",
    "@id": "https://cooking.nytimes.com/#publisher",
    "@type": "Organization",
    "alternateName": [
      "nytimes cooking",
      "New York Times Cooking"
    ],
    "diversityPolicy": "https://www.nytco.com/company/diversity-and-inclusion/",
    "ethicsPolicy": "https://www.nytco.com/company/standards-ethics/",
    "foundingDate": "2014-09-17",
    "logo": {
      "@type": "ImageObject",
      "contentUrl": "https://static01.nyt.com/applications/cooking/623885b/assets/SiteLogoBlack-112x112.svg",
      "creditText": "NYT Cooking",
      "height": "112",
      "url": "https://static01.nyt.com/applications/cooking/623885b/assets/SiteLogoBlack-112x112.svg",
      "width": "112"
    },
    "name": "NYT Cooking",
    "parentOrganization": {
      "@id": "https://www.nytimes.com/#publisher",
      "@type": "NewsMediaOrganization",
      "name": "The New York Times"
    },
    "sameAs": [
      "https://www.facebook.com/nytcooking/",
      "https://www.instagram.com/nytcooking/",
      "https://www.youtube.com/c/NYTCooking",
      "https://www.tiktok.com/@nytcooking",
      "https://apps.apple.com/us/app/nyt-cooking/id911422904",
      "https://play.google.com/store/apps/details?id=com.nytimes.cooking&hl=en_US&gl=US"
    ],
    "url": "https://cooking.nytimes.com"
  },
  {
    "@context": "https://schema.org",
    "@id": "https://www.nytimes.com/#publisher",
    "@type": "NewsMediaOrganization",
    "diversityPolicy": "https://www.nytco.com/company/diversity-and-inclusion/",
    "ethicsPolicy": "https://www.nytco.com/company/standards-ethics/",
    "foundingDate": "1851-09-18",
    "logo": {
      "@type": "ImageObject",
      "contentUrl": "https://static01.nyt.com/images/icons/t_logo_291_black.png",
      "creditText": "The New York Times",
      "height": "291",
      "url": "https://static01.nyt.com/images/icons/t_logo_291_black.png",
      "width": "291"
    },
    "masthead": "https://www.nytimes.com/interactive/2023/01/28/admin/the-new-york-times-masthead.html",
    "name": "The New York Times",
    "sameAs": [
      "https://www.facebook.com/nytimes/",
      "https://twitter.com/nytimes",
      "https://www.instagram.com/nytimes/",
      "https://www.youtube.com/user/TheNewYorkTimes",
      "https://www.linkedin.com/company/the-new-york-times",
      "https://www.wikidata.org/wiki/Q9684",
      "https://en.wikipedia.org/wiki/The_New_York_Times"
    ],
    "url": "https://www.nytimes.com/"
  }
]