Description

Vegetarian comfort food at it’s finest: creamy smoky beans paired with polenta.

Scale

Ingredients

2 teaspoons olive oil
1 small shallot, minced
2 cups cooked kidney or Jacob’s cattle beans (drained and rinsed if using canned)
1 tablespoon tomato paste
1 tablespoon maple syrup
2 teaspoons soy sauce or tamari
1/4 teaspoon smoked paprika
1/4 teaspoon smoked salt
[url]Polenta, for serving∞http://www.thekitchn.com/how-to-make-creamy-stovetop-polenta-cooking-lessons-from-the-kitchn-183740[/url]
Scallion greens, for serving
Black pepper, for serving

Instructions

Heat a medium pot over medium heat. Add the olive oil followed by the minced shallot. Cook for 5 to 6 minutes, until the shallot is fragrant and translucent. Add the rest of the ingredients, through the smoked salt. Reduce the heat to low and cook for 4 to 5 minutes. The beans should be hot and the sauce thick. If the sauce is too thick, add a splash of water as needed. Taste and add a pinch more smoked salt as needed.
Divide the polenta into four bowls and top with the smoky beans, chopped scallion greens, and a grind or two of black pepper.

Notes

Tips & Tricks: Leave out the butter in the polenta or use a vegan substitute to make the overall dish vegan. If you need to cook the beans from their dried version, I prefer the quick-soak version found on this page.

After making these beans a couple of times more, I find I like a splash of acid in these beans. Try a tablespoon or so of sherry or balsamic vinegar to the mix!

Stock up: get the pantry ingredients you will need: tomato paste, smoked paprika

Nutrition: see the information (includes vegan polenta base).

Link: recipe adapted from The First Mess.

Nutrition

Calories: 303
Sugar: 4.9
Sodium: 328
Fat: 3.4
Saturated Fat: .5
Carbohydrates: 57.5
Fiber: 9.5
Protein: 11.1
Cholesterol: 0