Spicy cannellini beans with creamy polenta
recipe

Tasteful Spicy cannellini beans with creamy polenta Recipe

Reach into your pantry for what you need to whip up this rich, tomatoey bean dish.
Spicy cannellini beans with creamy polenta
Prep Time : 0:10 | Cook Time : 0:35 | Total Time : 0:45 | Serving : 4 person.

Ingredients

  • 1 tablespoon olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 long fresh red chilli, halved, deseeded, finely chopped

  • 2 teaspoons sweet paprika

  • 1/2 teaspoon dried thyme leaves

  • 2 x 400g cans cannellini beans, drained, rinsed

  • 2 x 400g cans chopped tomatoes

  • 1 teaspoon brown sugar

  • 500ml (2 cups) milk

  • 500ml (2 cups) water

  • 170g (1 cup) instant polenta (cornmeal)

  • 2 tablespoons chopped fresh continental parsley

Method

  • Step 1

    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, chilli, paprika and thyme and cook, stirring, for 1 minute or until aromatic.

  • Step 2

    Add the beans and tomato. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes or until the mixture thickens. Stir in the sugar and season with salt and pepper.

  • Step 3

    Meanwhile, place the milk and water in a large saucepan. Bring to the boil. Reduce heat to low. Gradually add the polenta in a thin steady stream, whisking constantly until incorporated. Cook, stirring constantly with a wooden spoon, for 2-3 minutes or until the mixture thickens and the polenta is soft. Season with salt and pepper.

  • Step 4

    Divide the polenta among serving plates. Top with the bean mixture and sprinkle with the parsley to serve.

Sending
User Review
0 (0 votes)