Bean stew with polenta

By admin
19 August 2013

The "Please Mom, may we have some more" yummy dish for today

Serves 4

Preparation time: 10 min

Cooking time: 50 min

45 ml (3 T) butter

1 onion, chopped

3 garlic cloves, chopped

15 ml (1 T) dried mixed herbs

5 ml (1 t) paprika

salt and freshly ground black pepper

2 carrots, grated

1 can (410 g) whole peeled tomatoes

750 ml (3 c) water

250 ml (1 c) polenta

30 ml (2 T) butter

125 ml (½ c) grated cheese

1 can (400 g) borlotti beans

handful of parsley, chopped

1 In a large saucepan melt the butter and sauté the onion, garlic, mixed herbs, paprika, salt and pepper until the onion is soft. Add the carrots and tomatoes, reduce the heat and simmer, stirring occasionally, for 15 minutes.

2 Put the water in a separate saucepan, season with salt and bring to the boil. Slowly pour in the polenta, whisking constantly. Reduce the heat and cook until the polenta starts to pull away from the sides, about 45 minutes. Stir in the butter and cheese. Cover and set aside.

3. Add the beans to the tomato sauce and simmer over low heat until heated through. Serve over the polenta.

- Hope Malau

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