Borlotti beans in tomato sauce with creamy polenta from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington

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Notes about this recipe

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    See recipe for variations.

  • redbird on January 10, 2025

    The perfect dinner on a subzero snowy winter night. The only modification was to add a scattering of sautéed diced pancetta to the top of each bowl. Used RG borlotti beans. Served with pane Siciliano from Reinhart's Bread Baker's Apprentice. The bean mixture freezes well.

  • clkandel on September 24, 2023

    Really great flavors. No Borlotti beans, so I used Cranberry.

  • crandall57 on December 09, 2020

    Delicious. I didn't pre-soak the beans and cooked them in the instant pot.

  • Lepa on February 13, 2019

    This is my ideal comfort food. The bean/tomato sauce is sweet and delicious. The recipe also makes great polenta. I loved the combination. I cooked the beans earlier in the day and set them aside. I cooked the tomato sauce for an hour (not 2-3 hours recommended in the recipe). I also used crushed tomatoes so they may have cooked down faster. While I cooked the tomato sauce I made the polenta. I definitely intend to make this again!

  • goodfruit on May 31, 2014

    This is one of the best vegetarian things I have ever made or eaten. Takes a bit of work though, I recommend making the tomato part in advance, then the beans, saving the polenta for last.

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