Polenta with Cranberry Beans and Tomato Sauce

Polenta with Cranberry Beans and Tomato Sauce

Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This a filling, stick-to-your-ribs dish.

Makes: 6 servings

1/4 cup olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 cups canned chopped tomatoes, juice reserved

1 tablespoon red wine vinegar

2 tablespoons tomato paste

1 cup chicken or vegetable broth

4 fresh sage leaves

Salt and pepper

4 cups cooked Lamon or cranberry beans

2 cups uncooked polenta

6 ounces pancetta, diced

Chopped fresh basil or parsley, for garnish

Grated Parmesan cheese, for serving

1. In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes.

2. Stir in tomatoes and red wine vinegar.

3. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes.

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

5. Meanwhile, prepare polenta according to package instructions.

6. Place pancetta in a small saucepan over low heat.

7. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain.

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

— Recipe from “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando

White Beans with Clams and Chorizo

Beans and seafood might seem like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast.

Makes: 4 to 6 servings

4 cups cooked white beans, bean broth reserved

1/4 cup extra-virgin olive oil

1/2 white onion, chopped

2 garlic cloves, chopped

1 teaspoon salt, or to taste

1/2 cup finely chopped Spanish-style cured chorizo

2 plum tomatoes, chopped

1/2 cup dry white wine

2 pounds small clams, scrubbed well

Chopped fresh parsley, for garnish

Country-style bread and butter, for serving

1. In large pot, heat beans in their broth over medium-low heat.

2. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes.

3. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes.

4. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes.

5. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally.

6. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open.

7. Add clam mixture to bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy.

8. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers.

9. Pass plenty of good bread and creamy butter at the table.

— “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry