One-Pot Black Beans al Forno with Polenta

Name: One-Pot Black Beans al Forno with Polenta
Prep time: 19 min
Cook time: 54 min
Total time: 1 h 13 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 lb black beans; 200g basil; 1 porcini mushrooms; 150g eggplant; 300g polenta; 2 tsp fresh basil; 2 tsp extra virgin olive oil; to taste chili flakes; 1 tbsp olive oil; to taste salt and black pepper

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.

Total time

73 min

Prep

19 min

Cook

54 min

Difficulty

easy

Cuisine

Italian

veganvegetarian

Ingredients

1.5 lbblack beans

200gbasil

1porcini mushrooms

150geggplant

300gpolenta

2 tspfresh basil

2 tspextra virgin olive oil

to tastechili flakes

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

362

Protein

18.8g

Fat

7.2g

Carbs

57.8g

Fiber

18.2g

Sodium

140mg

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