• Preheat oven to 425 degrees and adjust rack to top position. Wash and dry produce. • Drain cannellini beans over a small bowl; reserve liquid. Trim green beans if necessary. Dice tomato into 1/2-inch pieces.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium heat. Add cannellini beans and cook, stirring, until slightly softened, 2-3 minutes. • Add 1/4 cup reserved bean liquid (1/2 cup for 4). Simmer until warmed through, 1-2 minutes. • Remove from heat. Stir in crème fraîche. Using a potato masher or fork, mash beans until mostly smooth. Season generously with salt and pepper. Cover to keep warm.

• Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

• Pat chicken* dry with paper towels. Season with half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and remaining Tuscan Heat Spice. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in balsamic vinegar, stock concentrate, 1/4 cup water (1⁄3 cup for 4 servings), and 1/4 tsp sugar (1/2 tsp for 4). Simmer until reduced and slightly thickened, 2-4 minutes. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.

• If mashed beans have cooled, reheat over medium heat along with a splash of water, stirring constantly, until warmed through. • Slice chicken crosswise. • Divide mashed beans and roasted green beans between plates. Top mashed beans with chicken. Spoon sauce over chicken and serve.