Cranberry Beans with Creamy Polenta

Cranberry Beans with Creamy Polenta

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  • Each serving
  • 330cal
  • 6g fat (2.5g sat)
  • 10mg chol
  • 560mg sodium
  • 50g carb
  • 14g fiber
  • 9g sugars
  • 18g protein


  • 1 1/4 cups dried cranberry beans
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 2 carrots, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 (28-ounce) can crushed tomatoes
  • Salt and pepper, to taste
  • 1 1/2 to 2 cups vegetable stock, divided
  • 1 cup milk
  • 1/2 cup quick-cooking polenta
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley


Put beans in a large bowl and cover with 3 inches cool water. Soak at room temperature for 4 to 6 hours, adding more water if necessary. Drain and rinse.

Place drained beans in a saucepan and cover with 2 inches cold water. Bring to a boil. Reduce heat and simmer beans until tender, 30 to 45 minutes, adding more water as needed. Drain and set aside.

Heat 1 tablespoon oil in a large soup pot over medium heat. Stir in onions, carrots, garlic and bay leaf; cook onions until soft, 5 to 7 minutes.

Add tomatoes, beans, salt and pepper. Add enough stock to the pot to cover beans with liquid. Bring to a simmer and cook until sauce has reduced slightly, stirring often, about 30 minutes.

Bring remaining 1 cup stock and milk to a boil in a saucepan; whisk in polenta. Reduce heat to a simmer and cook, stirring constantly until thick, 5 to 10 minutes. Stir in cheese, parsley, salt and pepper. Divide polenta between serving bowls and top with bean mixture.

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