Reach into your pantry for what you need to whip up this rich, tomatoey bean dish.
Prep Time : 0:10 | Cook Time : 0:35 | Total Time : 0:45 | Serving : 4 person.
Ingredients
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1 tablespoon olive oil
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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1 long fresh red chilli, halved, deseeded, finely chopped
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2 teaspoons sweet paprika
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1/2 teaspoon dried thyme leaves
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2 x 400g cans cannellini beans, drained, rinsed
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2 x 400g cans chopped tomatoes
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1 teaspoon brown sugar
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500ml (2 cups) milk
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500ml (2 cups) water
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170g (1 cup) instant polenta (cornmeal)
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2 tablespoons chopped fresh continental parsley
Method
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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.
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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.
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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.
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Step 4
Divide the polenta among serving plates. Top with the bean mixture and sprinkle with the parsley to serve.