Polenta with borlotti beans and tomato sauce from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 195) by Steve Sando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other cranberry-type beans for borlotti Lamon beans, and parsley for basil. Recipe calls for cooked beans.

  • KateS27 on April 19, 2026

    Oh my goodness! This was so yummy! I made it all plant-based with vegan butter, vegan parm, and I topped with shiitake bacon. I used RG cranberry beans. So good!

  • redbird on February 21, 2026

    Used RG cranberry beans and the optional pancetta. Easy to pull together and very tasty. Just the thing for yet another snowy winter night.

  • Chefjames1 on February 14, 2026

    Great beans, I paired with savory grits and collard greens from Afro Vegan cookbook and it all went really well together.

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