Polenta with Borlotti Beans and Tomato Sauce
From The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry, copyright © 2024. Photographs copyright © 2024 by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
There are many variations of Borlotti beans, but one of the most treasured is the variety from Lamon in the Veneto, about an hour north of Venice. They are the perfect match for a bed of soft polenta. You can easily substitute any cranberry-type bean. Be sure to cook the beans according to package directions before starting the recipe.
This recipe, and others like it, can be found in the article “Foodies Obsess Over These Beans—3 Healthy and Delicious Ways to Cook with Them.”
How to Make It
1
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, about 3 minutes. Stir in the tomatoes and red wine vinegar. In a small bowl, dissolve the tomato paste in the broth and add to the pan. Stir in the sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15 to 20 minutes. Add the beans to the tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes.
2
Meanwhile, cook polenta according to package directions.
3
If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.
4
To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta (if using). Garnish with fresh basil or parsley and serve with grated parmesan.
Ingredients
¼ cup olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups canned chopped tomatoes, preferably San Marzano, juice reserved
1 tbsp red wine vinegar
2 tbsp tomato paste
1 cup chicken or vegetable broth
4 fresh sage leaves, minced
salt and freshly ground pepper
4 cups cooked and drained Rancho Gordo Borlotti Lamon or Cranberry beans
2 cups uncooked polenta
6 oz pancetta, diced (optional)
fresh basil or parsley, chopped, for garnish
grated parmesan cheese, for serving
Directions
1
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, about 3 minutes. Stir in the tomatoes and red wine vinegar. In a small bowl, dissolve the tomato paste in the broth and add to the pan. Stir in the sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15 to 20 minutes. Add the beans to the tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes.
2
Meanwhile, cook polenta according to package directions.
3
If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.
4
To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta (if using). Garnish with fresh basil or parsley and serve with grated parmesan.
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