Polenta with Cranberry Beans and Tomato Sauce Recipe

Name: Polenta with Cranberry Beans and Tomato Sauce Recipe
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, Occhio della Capra or Borlotti Lamon beans; Salt and freshly ground pepper; 2 cups Rancho Gordo/Anson Mills polenta; 6 ounces pancetta, diced (optional); Chopped fresh basil or parsley for garnish

www.ranchogordo.com

In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When we tested it in...

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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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, Occhio della Capra or Borlotti Lamon beans
Salt and freshly ground pepper
2 cups Rancho Gordo/Anson Mills polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish