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Tuscan braised beans

Name: Tuscan braised beans
Cook time: 25 min
Yield: 2
Cuisine: Southern Europe

with creamy polenta and cavolo nero

Ready in around 25 mins

RECIPE FACT:

Polenta has ancient roots and was a staple food in Roman times. It was originally made from a variety of grains, including spelt, barley, and millet, before corn became the primary ingredient.

Nutritional Info:

Energy: 2,222kJ (531kcal)
Protein: 22g
Carbohydate: 56g
Sugars: 16g
Fat, total:20g
Saturated:9g
Sodium:1,221mg
Contains:Almonds, Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Place the cannellini beans into a sieve, rinse under water and drain well. Slice the cavolo nero into ½ cm strips. Slice the roasted capsicum into 1 cm slices. Peel and dice the carrot into 1cm cubes.
2. TO COOK THE TUSCAN BEAN BRAISE:
Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the carrot and cook for 4-5 mins, stirring occasionally then add the cavolo nero and cook for a further 2-3 mins. Add the cannellini beans and roasted red capsicum then cook for 1-2 mins. Pour in the Tuscan ragu, season with salt and pepper and cook for 1-2 mins. Turn off the heat and cover to keep warm.
3. TO COOK THE POLENTA:
Place the Parmesan and thyme sauce and ¼ cup of water into a pot and bring up to the boil over a high heat. Once boiling, turn the heat to low and whisk in the polenta in a steady stream. Cook for 4-5 mins, stirring often (add a little more water to loosen if it becomes too thick). Remove from the heat and season well with salt and pepper.
TO SERVE:
Spoon the Parmesan and thyme polenta into bowls and top with the Tuscan bean braise. Sprinkle over toasted almonds and crumble over feta. Finish with a grind of freshly cracked pepper.