Best Black Beans And Polenta Recipes

BLACK BEANS AND POLENTA

Steps:

• Add the oil to a saucepan and let get heated over medium heat.
• Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
• Add in the wine, garlic, and oregano; stir and cook for 1 minute.
• Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
• Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
• Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
• Uncover and lower heat to medium.
• While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
• Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
• Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
• Spoon polenta into individiual serving bowls; top with beans.
• Serve warm.

SOUTHWESTERN BRAISED RABBIT WITH BLACK BEANS AND FRIED POLENTA

Steps:

• For the black beans: Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the red pepper and garlic and cook for another 5 minutes. Add the chili powder and paprika, then add the beans and cover with fresh water by 2 inches. Bring to a simmer and cook until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper.
• For the braised rabbit: Preheat the oven to 325 degrees F.
• Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the garlic, paprika, chili powder, tandoori spice, Cajun spice, peppers, celery and jalapeños and sauté until the spices start to stick, about 5 minutes. Deglaze with the beer and reduce. Add the rabbit and brown very slightly. Cover with water and add the brown sugar and salt and pepper to taste. Bring to a boil, reduce to a simmer, cover, transfer to the oven and cook until the rabbit is just tender, about 1 hour.
• For the polenta: Add the butter to a saucepan and heat until hot. Add the onions, peppers, garlic and chili powder and sauté until the vegetables are soft. Add the chicken stock, bring to boil, reduce to a simmer and slowly whisk in the polenta. Simmer for 6 to 8 minutes, adding more stock as necessary to get a fairly thick consistency. Season with salt and pepper. Pour into a shallow pan and let set to cut later for frying.
• When ready to fry, cut into pieces and fry in clarified butter until golden brown.

PUMPKIN POLENTA WITH CHORIZO AND BLACK BEANS

Steps:

• Heat a medium nonstick skillet over med-high heat; add in olive oil and chorizo; cook for a minute or two, then add in the onions; cook 3-4 minutes.
• Add in the black beans and red peppers; heat through for another minute or two.
• In a big saucepan, bring the chicken stock and butter to a boil; stir in the pumpkin.
• Add the polenta and stir until it masses (about 2 minutes).
• Remove pan from heat; add in thyme, salt, pepper, and cheese; stir to combine and adjust seasoning to taste.
• Pour or spoon the polenta onto plates; top with chorizo and beans; garnish with parsley.

POLENTA WITH BLACK BEANS AND SPINACH

Steps:

• Cut the puckered ends off each tube of polenta, then cut each tube into 12 slices about 1/2 inch thick. Heat a wide nonstick griddle that has been generously sprayed with olive oil cooking spray. Arrange the polenta slices on the griddle. Cook both sides over medium-high heat until golden and crisp, about 8 minutes per side.
• Meanwhile, heat the olive oil in a wide skillet or stir-fry pan. Add the garlic and sauté over low heat for a minute or so, just until golden.
• Add the beans, sun-dried tomatoes, and cumin. Stir together and cook over medium heat just until heated through.
• Add the spinach, cover, and cook just until it wilts, 1 to 2 minutes. Stir the mixture together, season with pepper to taste, and remove from the heat.
• To serve, arrange 3 or 4 polenta slices on each plate and spoon the bean mixture evenly over each serving.
• This is delicious accompanied by Sautéed Paprika Potatoes (page 207). Add Mixed Greens with Sprouts, Apple, and Daikon (page 179) or the Recipe Not Required green salad containing pickled beets, sliced crisp cucumber, and daikon radish or turnip (page 192).
• Serve this with a light, easy pasta dish. The first three possibilities under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121) are all good ones; or combine cooked pasta with your favorite natural marinara sauce. Add a simple green salad to this meal.
• Calories: 339
• Total Fat: 6g
• Protein: 13g
• Carbohydrates: 58g
• Fiber: 10.5g
• Sodium: 1210mg