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Spicy cannellini beans with creamy polenta
Spicy cannellini beans with creamy polenta
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Create a flavorful tomato bean stew with pantry staples.
Ingredients:
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 5.00 gm sweet paprika
  • 1/2 tsp dried thyme leaves
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 2 x 400g cans chopped tomatoes
  • 4.00 gm brown sugar
  • 500ml (2 cups) milk
  • 500ml (2 cups) water
  • 170g (1 cup) instant polenta (cornmeal)
  • 40.00 ml chopped fresh continental parsley
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Sauté the onion for 5 minutes until soft, then add the garlic, chili, paprika, and thyme, stirring constantly for 1 minute until fragrant.
  • Combine the beans and tomato and bring to a boil. Lower the heat and simmer for 20-25 minutes, stirring occasionally, until the mixture thickens. Add sugar and season with salt and pepper.
  • In a large saucepan, combine milk and water and bring to a boil. Lower the heat and slowly pour in the polenta while whisking continuously until blended. Stir with a wooden spoon for 2-3 minutes until thickened and polenta is soft. Season with salt and pepper to taste.
  • Dish out the polenta onto plates. Add the bean mixture on top and garnish with fresh parsley before serving.

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