POLENTA OR GRITS WITH BEANS AND CHARD
Anson Mills creamy polenta or grits is very inviting for a savory, brothy bean stew with lots of greens stirred in at the end of cooking. I like to use a reddish bean for this - I have used a number of heirloom varieties from Rancho Gordo, but also regular supermarket pintos and red beans. The recipe makes twice as much bean stew as you will need for 4 portions of polenta or grits. So make the polenta (or grits) again the next day and polish them off!
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 2h
Yield Serves 4
Number Of Ingredients 13
Steps:
- Chop 1/2 of the onion and set aside. To cook dried beans, transfer with their soaking water to a heavy pot. If beans are not covered by 1 1/2 to 2 inches of water, add more water as necessary. Over medium-high heat, bring to a gentle boil and skim away foam. Add unchopped halved onion, crushed garlic cloves and bouquet garni, cover, reduce heat to low and simmer 1 hour. Using tongs, removed halved onion and whole garlic cloves.
- Meanwhile, heat olive oil over medium heat in a medium skillet and add chopped onion and carrot. Cook, stirring, until beginning to soften, about 3 minutes, and add chard stems, garlic and pepper flakes. Continue to cook for another couple of minutes, until onion and chard stems are soft. Stir vegetable mixture into beans. Add tomato paste and salt to taste (I use at least 1 1/2 teaspoons), cover and continue to simmer very gently for 1 hour or until beans are tender all the way through and their texture is plush and velvety. Remove and discard bouquet garni.
- Add chard greens (depending on the size of your pot you may have to add a portion at a time, cover for a minute until the first portion wilts, then add the next portion and so on until all of the greens have been added) and continue to simmer for 5 to 10 minutes, until greens are tender but still have some color and life in them. Taste bean broth; it should taste rich, delicious, a little spicy. Add salt as necessary. Keep warm.
- Meanwhile, toward the end of the cooking time for the beans, cook polenta; or wait until beans are done and start polenta or grits. When done, spoon into wide soup bowls and press down in the middle with the back of a spoon. Spoon beans and greens with broth over polenta or grits. Top with a little Parmesan or feta and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1214 milligrams, Sugar 5 grams
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Estiak 420
[email protected]I can't wait to try this recipe with different types of beans and greens.
Md Lanju islam
[email protected]This was the perfect comfort food for a cold winter night.
Jj Wyatt
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Patricia Patty
[email protected]I highly recommend this recipe to anyone who loves polenta, beans, and chard.
Iv4r
[email protected]This recipe is a perfect example of how simple ingredients can come together to create a delicious and satisfying meal.
Sharonlee Latham
[email protected]I love the simplicity of this recipe. It's a great way to let the natural flavors of the ingredients shine through.
Falak Naveed
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Sheikh Huzaifa
[email protected]I'm a vegetarian and I'm always looking for new and interesting recipes. This one definitely fits the bill.
Kentavious Wright
[email protected]This recipe is a great way to use up leftover beans and greens.
Wiserabbit Boy
[email protected]I love that this recipe is so versatile. I've made it with different types of beans and greens, and it's always delicious.
Wahedul Islam Rana
[email protected]This was a delicious and healthy meal. I felt good about feeding it to my family.
amr elbanna
[email protected]I've made this recipe several times now and it's always a winner. It's a great weeknight meal because it's quick and easy to make.
Chisom Ezeoha
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about it.
Chandan Kaushal
[email protected]This dish was a hit with my family! Even my picky kids loved it.
Kashif Bhutto
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The beans and chard added a lot of flavor and texture, and the polenta was cooked perfectly.
Ahsan Tahna
[email protected]This was a delicious and easy recipe! I loved the combination of the creamy polenta, the hearty beans, and the flavorful chard. I will definitely be making this again.