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

• 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.