book - cannellini bean sauce over polenta

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Cannellini Beans with Peppers and Fennel Seeds over Soft Polenta

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

4 cloves garlic -- minced

1 teaspoon fennel seeds

1/2 teaspoon red pepper flakes

1 1/2 cups diced red bell peppers -- (discard cores)

4 cups cooked cannelini beans; drained -- reserve liquid

1/3 cup minced fresh flat-leaf parsley

1 teaspoon minced fresh rosemary

1/2 teaspoon salt -- divided

2/3 cup bean cooking liquid or water

1/3 cup dry white wine

3/4 cup minced white onion

6 cups defatted low-sodium vegetable broth -- (Vegetable stock)

1 1/2 cups uncooked polenta

1/4 cup grated soy parmesan cheese

 

Heat oil in heavy bottomed saute pan over medium heat. Stir in the garlic,

fennel seeds and chili flakes, then add the bell peppers and reduce the heat to

medium low. Cook 5 minutes, stirring frequently. Stir in the beans, parsley,

rosemary and half the salt. Add the bean cooking liquid and the wine. Increase

the heat to medium-high and cook 10 minutes, stirring occasionally, to reduce

liquid. Turn off the heat and stir in the onion. Cover and set aside.

 

Bring the stock to a boil with the remaining salt in a large saucepan over high

heat. Gradually pour in the polenta in a steady stream, whisking constantly.

Reduce the heat to medium low and gently simmer about 20 minutes, stirring

almost constantly with a wooden spoon. The polenta thickens as it cooks. When it

begins to pull away from the sides of the pan, it is done. Turn off the heat,

and stir in the soy parmesan cheese.

 

Reheat the bean mixture, if necessary. Distribute the polenta among warmed

serving bowls. Ladle equal portions of the beans over the polenta and serve

immediately.

 

Description:

" main dish "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Nov-02 "

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Per Serving (excluding unknown items): 539 Calories; 9g Fat (14.9% calories from

fat); 20g Protein; 94g Carbohydrate; 19g Dietary Fiber; 4mg Cholesterol; 1226mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Here is a satisfying country supper. Using precooked beans, the dish

comes together quickly. Grilled baby vegetables and a tart, leafy salad would

round out this meal.

 

Nutr. Assoc. : 0 0 0 0 0 27198 0 0 0 1582 0 4288 0 27014 25023

 

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