Polenta with beans is a simple dish prepared in many parts of Italy, not just here in Veneto. Veneto-style polenta and beans is a dish that was prepared by farmers when there was little to put on the table, but it was still a nutritious and complete dish. Here in Veneto, borlotti beans are used, while in other parts of Italy, cannellini beans are used. Polenta with beans is also prepared in Tuscany, or there are recipes for polenta and beans Emilia-style, Abruzzo-style—in short, every area has its typical recipe with the possible addition of other humble ingredients like sausage, pork rind, bacon, or mushrooms. Each region has its traditional recipe. The traditional polenta with beans recipe involves using dried beans soaked for at least 12 hours. If you’re in a hurry, you can also use jarred beans, already cooked and ready to use. I recommend also checking out APPETIZERS WITH POLENTA, where I’m sure you’ll find other recipes to try. Now let’s see how to make polenta with beans, and if you try it, let me know. Barbara
I recommend also trying:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing polenta with beans
- 4 1/4 cups water
- 1 1/4 cups cornmeal
- to taste salt
- 18 oz dried white beans
- 14 oz canned tomatoes
- 1.8 oz onion
- 2 leaves bay leaf
- to taste chili pepper
- to taste extra virgin olive oil
- to taste salt
How to prepare polenta with beans
Let’s start preparing Polenta with beans, soak the dried beans for 12 hours. After soaking, drain and rinse them, place them in a large pot, cover with water, add bay leaves, salt, and cook for 1 hour on low heat, or in a pressure cooker for 30 minutes from the moment it starts to whistle.
Meanwhile, chop the onion, put it in a pot, add some extra virgin olive oil, and sauté. Add the canned tomatoes, a pinch of salt, some chili pepper, and let it simmer for a few minutes. When the beans are ready, drain them and add them to the tomato, cover with a lid, and cook for 30 minutes.
While the beans are simmering in the sauce, prepare the polenta. Pour the water into a large pot, place it on the stove, and when the water starts to boil, add salt and add the cornmeal gradually, stirring continuously to avoid lumps. Cook for 1 hour.
When the polenta is ready, dish it out and place the beans with sauce in the center, serve immediately while hot.
How to store polenta with beans
Store polenta with beans in the refrigerator for 2–3 days
