RECIPE: Polenta with borlotti beans and tomato sauce

Reprinted with permission from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry, copyright © Published by Ten Speed Press, an imprint of Penguin Random House LLC

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There are many variations of Borlotti beans, but one of the most treasured is the variety from Lamon in the Veneto, about an hour north of Venice. They are the perfect match for a bed of soft polenta. If you’re unable to find Borlotti Lamon beans, you can easily substitute any cranberry-type bean.

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Makes 6 servings

Ingredients

1⁄4 cup olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 cups canned chopped tomatoes, preferably San Marzano, juice reserved

1 tablespoon red wine vinegar

2 tablespoons tomato paste

1 cup chicken or vegetable broth 4 fresh sage leaves, minced

Salt and freshly ground pepper

4 cups cooked, drained Rancho Gordo Borlotti Lamon or Cranberry beans

2 cups uncooked polenta

6 ounces pancetta, diced (optional)

Chopped fresh basil or parsley for garnish

Grated Parmesan cheese for serving

Instructions

In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, about 3 minutes. Stir in the tomatoes and red wine vinegar. In a small bowl, dissolve the tomato paste in the broth and add to the pan. Stir in the sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes.

Meanwhile, cook the polenta (see page 266, or according to package instructions).

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta (if using). Garnish with fresh basil and serve with grated Parmesan.