Polenta with Tomato Braised Beans

Calories: 249 Calories from fat: 30% Fat: 8.2g Saturated fat: 1.1g Monounsaturated fat: 5.2g Polyunsaturated fat: 1.5g Protein: 6.2g Carbohydrate: 39.1g Fiber: 6.7g Cholesterol: 0.0mg Iron: 2.5mg Sodium: 666mg Calcium: 55mg
Photo by Mishell R.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    tablespoons extravirgin olive oil

  • 1

    tablespoon finely chopped fresh flat-leaf parsley

  • 2

    garlic cloves, minced

  • 1

    teaspoon chopped fresh sage

  • 1

    (14.5-ounce) can diced tomatoes, undrained

  • 1/4

    teaspoon freshly ground black pepper

  • 1/8

    teaspoon salt

  • 1

    (19-ounce) can cannellini beans, rinsed and drained

  • 4

    cups water

  • 1/2

    teaspoon salt

  • 1

    cup coarse yellow dry polenta

Directions

Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; sauté 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally. Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Serve

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