Polenta with sun-dried tomatoes and black beans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water or vegetable stock |
| 1 | cup | Polenta |
| 1 | tablespoon | Ground cumin |
| ½ | cup | Softened sun-dried tomatoes |
| 2 | Gralic cloves, minced | |
| ¼ | cup | Balsamic vinegar |
| ½ | cup | Chopped fresh basil |
| 2 | cups | Cooked black beans |
| 4 | Garlic cloves, minced | |
| 1 | Jalapeno pepper,seed & mince | |
| ½ | Red onion, minced | |
| 1 | teaspoon | Ground black pepper |
| 1 | teaspoon | Ground basil or oregano |
| 3 | tablespoons | Chopped scallions |
| ¼ | cup | Chopped Italian parsley |
| 1 | teaspoon | Capers |
| 1 | teaspoon | Balsamic vinegar |
| 1 | large | Fresh tomato, seeded |
| 1 | tablespoon | Black pepper |
| 1 | teaspoon | Ground cumin |
| ½ | cup | Dry sherry |
Directions
SUN-DRIED TOMATO PESTO
BLACK BEANS
Bring the water or stock to a boil; slowly add the polenta, stirring constantly to avoid lumps. Add the cumin and pepper. Reduce to a simmer and cook, stirring often, for 20 minutes, until the polenta is thick and begins to pull away from the sides of the pot. Add the basil and scallions. Set aside. Add all the ingredients for the Sun-dried tomato pesto to the blender and process at high speed until well blended and smooth. Pout into a bowl and set aside. In a large saucepan or skillet, cook the garlic, jalapeno, onion, pepper, and cumin in the sherry for 3 minutes until soft. Add thecooked black beans and continue to heat until hot. Add vegetable stack if moister beans are desired. Serve thepolenta with the black beans spooned over. Garnish with the tomato pesto.
Serving Size: 1½ cups 265 calories 1.9 grams fat 0 mg cholesterol 33⅖ mg sodium
From Eat More, Weigh Less by Dean Ornish. Recipe by Tracy Pikhart Ritter. Typed for you by Laura Canada.
Submitted By LAURA CANADA On 11-01-94