Recipes Spicy cannellini beans with creamy polenta

Recipes Spicy cannellini beans with creamy polenta

Recipes Spicy cannellini beans with creamy polenta

Recipes Spicy cannellini beans with creamy polenta Achieve into your pantry for what a person have to whip up this wealthy, tomatoey bean dish. Spicy cannellini beans with creamy polenta

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon dried thyme leaves
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 2 x 400g cans chopped tomatoes
  • 1 teaspoon brown sugar
  • 500ml (2 cups) milk
  • 500ml (2 cups) water
  • 170g (1 cup) instant polenta (cornmeal)
  • 2 tablespoons chopped fresh continental parsley

Method

  • Step 1 Heat the oil in a large saucepan over medium heat. Increase the onion and cook, stirring sometimes, for 5 minutes or until soft. Increase the garlic, chilli, paprika and thyme and cook, stirring, for 1 minute or until aromatic.
  • Step two Add the beans and tomato. Provide for the boil. Reduce warmth to low and simmer, stirring sometimes, for 20-25 moments or until the mixture thickens. Stir in the sugars and season with salt and pepper.
  • Step three or more Meanwhile, place the milk and water in a big saucepan. Bring to the boil. Reduce heat to low. Gradually add the polenta in a thin steady stream, whisking constantly until incorporated. Cook, stirring constantly with a wooden spoon, regarding 2-3 minutes or until the combination thickens and the polenta is smooth. Season with salt and pepper.
  • Step 4

    Divide the polenta among serving plates. Top with the bean mixture and sprinkle with the parsley to serve.