Cranberry Beans with Creamy Polenta recipe | PCC Community Markets

Ingredients

• 1 1/4 cups dried cranberry beans
• 1 tablespoon olive oil
• 1 cup chopped onions
• 2 carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 (28-ounce) can crushed tomatoes
• Salt and pepper, to taste
• 1 1/2 to 2 cups vegetable stock, divided
• 1 cup milk
• 1/2 cup quick-cooking polenta
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley