Rustic Black Beans alla Contadina
A rustic Italian alla contadina with roasted black beans, eggplant, basil and artichoke hearts, finished with chili flakes and balsamic vinegar, served over polenta.
Ingredients
Instructions
Drain and season the black beans, then roast them over medium-high heat until they begin to catch color, about 6 minutes.
Add the eggplant, basil and artichoke hearts, cooking until softened, about 3 minutes.
Stir in the chili flakes, balsamic vinegar and oregano for 3 minutes.
Cook the polenta separately, whisking until smooth.
Let the beans simmer for about 7 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.