Beans and polenta. The meal of the Great Recession. Belly filler of the Occasional Omnivore.
We’ve eaten all kinds of bean/vegetable/polenta combinations lately, and we love them all. Last night, I sauteed a stalk of green garlic and red onion, then threw in smoked paprika, cooked cannellini beans (about 4 cups) in some of their cooking liquid, five big handfuls of the CSA’s mixed greens, sun-dried tomatoes, and salt and pepper to taste. I covered the pot for five minutes to let the greens wilt, and transfered the beans to beds of Parmesan polenta. You can find the original bean recipe at epicurious.com, but I recommend rummaging through your pantry to inspire your own budget-friendly adaptation.
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I like the greens and beans idea very much. Maybe I’ll try it with the kale we just got? Thanks!