Polenta with beans To emiliana
Instructions
Put the beans soak for 12 hours, then boil them in water, slightly salty, for 40 minutes.
Chop Bacon and onion and FRY in 1 Casserole with butter.
Stir in drained and chopped tomatoes and cook 15 minutes.
Combine drained beans and 1 ladle of cooking water.
Cook over low heat for 40 minutes.
Meanwhile, prepare the polenta with flour and 150 cl water salty.
Bake for 50 minutes, then combine the mixture of beans, salt and seasoning for 10 minutes.
Ingredients and dosing for 6 persons
- 500 g of cornmeal
- 250 g of dried pinto beans
- 100 g of bacon
- 50 g of butter
- 400 g of peeled tomatoes
- 1 onion
- Salt