Red And Black Bean Pies With Polenta Recipes

RED AND BLACK BEAN PIES

Steps:

• Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
• Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin.
• Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins; top each with cheese. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.

BEANS AND GREENS POLENTA BAKE

Steps:

• Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
• Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
• Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
• Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

BLACK BEAN PIE

Steps:

• Heat oven to 325 degrees.
• In a saucepan over medium heat, add oil and saute onion, green pepper until tender.
• Add beans, salsa, red pepper, chili powder, cayenne and salt and pepper.
• Reduce heat to low and simmer for 15 minutes.
• Spoon half of the mixture into one of the pie crusts lining a pie plate.
• Cover with half of the cheese.
• Spoon remaining bean mix on top and then the rest of the cheese.
• Cover with second pie crust.
• Bake for 1 hour.

POLENTA WITH GARLICKY BROCCOLI RABE AND WHITE BEANS

Steps:

• Bring water and vegetable stock to a boil a medium sauce pan. While whisking constantly, stream the polenta in. Reduce heat and simmer polenta, stirring constantly for 7 minutes.
• Stir in nutritional yeast and some freshly ground black pepper, cover the pot with a lid and set aside while you proceed with the recipe.
• Separate the larger broccoli looking pieces from the parts of the broccoli rabe that are just greens. The larger pieces take a bit longer to cook.
• Heat olive oil in a large skillet over medium heat. Add garlic and sauté, stirring frequently until it just starts to brown.
• Add the larger broccoli-like pieces of the broccoli rabe, the vegetable stock, sun dried tomatoes, and red pepper flake. Stir, reduce heat to medium low and place a lid over the pan for 4 minutes.
• After 4 minutes has elapsed, remove the lid, add the greens part of the broccoli rabe and lemon zest. Return the lid for 3 minutes or until the greens have wilted.
• Remove the lid once more and stir in the lemon juice, white beans and a pinch of salt and pepper. Remove from heat.
• If your polenta has gotten too thick in the time that it took to make the broccoli rabe, return it to low heat and add an additional 1/4 Cup of vegetable stock to loosen it up. It should be a porridge texture.
• Ladle some polenta onto a plate and top it with the broccoli rabe and white bean mixture, being sure to get some of the flavorful juice from the bottom of the pan. Serve.

RED AND BLACK BEAN PIES (WITH POLENTA)

Steps:

• Preheat oven to 400.
• Heat 1 Tbs oil in large saucepan over med. heat.
• Add white part of scallions and garlic.
• Season with salt and pepper.
• Cook until softened, stirring constatly, 2-3 minutes.
• Add beans, tomatoes with juice and 1/2 cup water.
• As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch.
• Reduce to a simmer, cook until mixture has thickend, 10-15 minutes.
• Meanwhile, brush 8 10-12oz ramekins or custard cups with remaining oil. Or you can use 2 pie plates. Each ramekin serves one, each pie plate serves four.
• Slice polenta into 8 rounds and place one in each ramekin. If using pie plates, slice into 16 rounds and place 8 in each pie plate.
• Remove bean mixture from heat.
• Stir in green part of scallions, silantro and hot suace and season with salt and pepper.
• Spoon mixture into ramekins, or spoon over polenta slices in pie plates.
• Top with cheese.
• At this point, you can freeze the unbaked pies. Let cool completely and cover with foil. Then freeze for up to 3 months.
• Bake at 400 15-20 minutes.
• Let stand 10 minutes before serving.
• If desired, garnish with cilantro and serve with salsa.
• If frozen, no need to thaw before baking: Bake frozen and foil-covered 60-70 minutes if in ramekins and 70-80 minutes if in pie plates.
• Remove foil and bake until cheese is golden brown, about 15 more minutes.

POLENTA AND BLACK BEAN CASSEROLE

Steps:

• Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.