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One-Pot Black Beans al Forno with Polenta
A one-pot Italian black bean al forno with basil, porcini mushrooms and eggplant, finished with extra virgin olive oil and chili flakes, served over polenta.
Ingredients
Instructions
Season the black beans and braise them over medium-high heat until well browned, about 8 minutes.
Add the basil, porcini mushrooms and eggplant, cooking until softened, about 8 minutes.
Stir in the fresh basil, extra virgin olive oil and chili flakes for 2 minutes.
Cook the polenta separately, stirring until creamy.
Let the beans simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
