Write up of Polenta with Beans and Tomato Sauce

slightly modified take on Rancho Gordo’s Polent with Cranberry Beans and Tomato Sauce

I need a separate writeup because they jam like 6 steps into step 1, and I find it hard to read. plus the proportions are a bit different with cans of beans.

Serves at least 4, takes around 45 minutes including prep

Ingredients

• 1 large red onion, chopped
• 2 cloves garlic, chopped
• 1 can of petite diced tomatoes, with the juice
• 1 Tblsp red wine vinegar
• 1 heaping Tblsp tomato paste
• 3/4 chicken or vegetable broth
• 10 fresh basil leaves, finely chopped
• 4 fresh sage leaves, finely chopped
• 2 cans of pinto or red (or whatever) beans, drained and rinsed

Directions

1. In a large pan, heat a few Tblsps of olive oil over medium heat. Add chopped onion and garlic. Stir, until onions begin to soften, about 3 minutes.
2. Stir in the tomatoes and vinegar
3. Dissolve the tomato paste in the broth and stir that in with the onions and tomatoes
4. Add basil and sage. Season with salt and pepper
5. Simmer until the sauce has thickened 15 - 20 minutes
6. Add the beans to the sauce. Cook, stirring, about 15 minutes.

Make polenta as directed on the package , takes around 10 minutes, so you can make it after the beans get added to the sauce