Ingredients
SERVES 4
– 150 g red beans
– 300 g corn meal for polenta
– 1 celery chopped
– 1 carrot chopped
– ½ onion chopped
– 1 garlic clove chopped
– 1 chilli pepper chopped
– 150 g tomatoes peeled and chopped
– 100 g porcini mushrooms soaked in water, if they are dry
– 2 tbsps. fennel seeds
– 5-6 sage leaves
– black pepper to taste
– curry to taste
– turmeric to taste
– EVO to taste
– 1 tbsp. coarse salt
Directions
Soak the red beans for 12 hours in cold water, then rinse, drain and set them aside. Meanwhile, heat a little EVO and sauté the onion along with carrot and celery, also adding the sage, the chilli pepper and the mushrooms. Let gently sauté for 2-3 minutes before also incorporating the beans and the tomatoes. Then, add turmeric, curry, pour in some hot water and bring it to a boil. Finally, dress with a generous pinch of salt and let simmer for ab. 60 minutes. In the meantime, cook the polenta by bringing 1 litre of water to a boil, adding a tablespoon of coarse salt, a tablespoon of EVO and the corn meal in a steady stream, whisking constantly with a wooden spoon. While constantly stirring, keep cooking over low flame for ab. 40 minutes until thickened. Once the polenta is cooked, transfer it to a serving plate and top it with the red bean stew and a sprinkle of fennel seeds. Serve immediately.
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