Classic Black Beans Bake with Polenta
A classic Italian black bean bake with artichoke hearts, zucchini and eggplant, finished with fresh basil, balsamic vinegar and extra virgin olive oil, served over polenta.
Ingredients
Instructions
Drain and season the black beans, then stir-fry them over medium-high heat until well browned, about 10 minutes.
Add the artichoke hearts, zucchini and eggplant, cooking until softened, about 5 minutes.
Stir in the fresh basil, balsamic vinegar and extra virgin olive oil for a final minute.
Cook the polenta separately, whisking until smooth.
Let the beans simmer for about 18 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.