Cranberry Beans In Tomato Sauce On Polenta

Cranberry Beans In Tomato Sauce

Ingredients:

1/4 cup olive oil
1 large or 2 small red onions, finely chopped
2 cloves garlic, peeled and finely chopped
2 cups canned chopped tomatoes, with their juices
1 tablespoon red wine vinegar
2 tablespoons tomato paste
1 cup chicken or vegetable broth
10 fresh basil leaves, finely chopped
4 fresh sage leaves, finely chopped
4 to 5 cups cooked, drained Rancho Gordo Cranberry or borlotti beans
Salt and freshly ground pepper
2 cups yellow polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish

Serves 6

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

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.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.  Serves  6

*For information on the Cranberry Beans, go to Rancho Gordo Beans.com