Polenta with Tomato-Braised Beans

Polenta with Tomato-Braised Beans
Photo by Randy Mayor


  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 2 tablespoons extravirgin olive oil
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh sage
  • + 4 more ingredients
    • 2 garlic cloves, minced
    • 1/8 teaspoon salt
    • 4 cups water
    • 1 cup coarse yellow dry polenta

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....

View full recipe at My Recipes


  • 1452258LilyLighthouse On last meat-free Monday I prepared this recipe. I used borlotti beans that I had soaked overnight. This was a wonderful dish!

Best Wine Deals

See More Deals

Snooth Media Network