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POLENTA WITH BUTTER BEANS

In this dish creamy polenta provides a comforting base for butter beans cooked in a fragrant tomato sauce topped with wilted spinach. Enjoy this combination of flavours and textures and serve with a fresh green salad, also goes nicely with ratatouille.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • 1 medium size cook pot/saucepan
  • 1 medium size fry pan
  • 1 Wooden spoon
  • 1 whisk

Ingredients
  

INGREDIENTS FOR BUTTER BEANS IN FRAGRANT TOMATO SAUCE

  • 170g or 1 medium size brown onion, finely chopped
  • 40g garlie, mince4d
  • 2 tbsp tomato paste
  • 1 teasp paprika, sweet or smoked
  • 1/4 teasp turmeric powder, optional
  • 1 teasp vegeta seasoning or 1/2-1 teaspoon salt
  • 400g tin of diced tomatoes with juice
  • 400g butter or lima beans, drain the bean water
  • 1 handful of fresh spinach leaves or your greens of choise
  • cooking oil (optional) or if you don't like to use oil, saute' onion and garlic in 2-3 tanlespoons of water

INGREDIENTS FOR POLENTA

  • 1 cup fine grain polenta
  • 1-2 vegetable stock cubes if the cubes are quite salty do not add extra pinch of salt. I always taste the stock water first to make sure it has the right amount of flavour.
  • 1 pinch salt
  • 41/2 cups filtered water
  • optional flavour - you might like to add some vegan cheese or b utter, fresh or dried herbs

Instructions
 

  • METHOD FOR BUTTER BEANS IN TOMATO SAUCE
  • Heat a fry pan to medium high heat add 2 tablespoons of oil or (water if not using oil) add onions, saute' for 2 minutes.
  • Add minced garlic saute' a further 1 minute then turn heat to medium and add in tomato paste along with seasonings of paprika, turmeric and vegeta or salt.
  • Cook a few minutes then add diced tomatoes in juice.
  • Turn heat down and let tomatoes simmer with rest of ingredients for 5 minutes.
  • Add in drained butter beans, stir through tomato mixture and continue to simmer for another 5 minutes. Adjust seasoning if needed. Tomato and beans should be nicely incorporated and the sauce nicely thickened.
  • Remove from heat and keep warm while you prepare the polenta.
  • METHOD FOR POLENTA
  • In a medium size cooking pot add filtered water, vegetable stock cube and a pinch of salt. 
  • Bring water to a boil then slowly add in polenta whisking constantly to prevent lumps forming.
  • Reduce heat to low and continue stiring frequently with a wooden spoon, being careful as polenta has a tendency to splatter.
  • If using fine grain polenta it will not take long to cook 5-10 minutes.
  • Once the polenta is cooked and has reached the desired consistency remove it from the heat.
  • Adjust flavour now by adding more salt or seasoning, stir in any optional ingredients for added flavour if you wish.

ASSEMBLE

  • Spoon out polenta onto a serving plater or individual plates.
  • Top with butter beans and tomato sauce.
  • Wilt greens of choice by steaming for a minute or so then arrange over butter beans.