Tarbais Beans with Tomato Sauce and Fried Polenta
Main course
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Cook Time
3 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This dish with Tarbais Beans, an aromatic tomato sauce and crispy polenta is a real treat! I love how the creamy beans harmonize with the fruity sauce. The fried polenta provides a great contrast and makes the dish a hearty experience. Perfect for a cozy evening or as a satisfying lunch. The preparation takes a little while, but it's worth it! If you like, you can add some fresh rosemary. An absolute favorite recipe that I always enjoy preparing!
Ingredients (10 ingredients)
-
to taste Salt
-
1 branche Rosemary
-
3 c à s Olive oil
-
1 petit Onion
-
300 g Sausages
-
400 g Tomato pulp
-
100 g Dried tarbais beans
-
to taste Flower of salt
-
to taste Olive oil
-
480 g Instant polenta
Preparation (8 steps)
Prepare Tarbais Beans
Soak the Tarbais Beans overnight in 2.5 times the amount of cold water. The next day, drain the water. Put the beans in the mixing bowl and cover with fresh water. Blanch for 60 min./100°C/speed 1. Then drain the beans and set aside in a bowl.
Prepare Sausages
Prick the Sausages several times with a fork. Put in a saucepan, cover with water and cook for 10 minutes to degrease them. Then drain and keep warm.
Chop Onion
Peel, quarter the Onion and put in the mixing bowl. Chop for 3 sec./speed 5. Push down with the spatula.
Prepare Sauce
Add 3 tablespoons of Olive oil to the mixing bowl and sauté for 3 min./120°C/speed 1.
Add Beans and Sausages
Add the blanched Tarbais Beans and sliced Sausages to the mixing bowl. Mix for 5 sec./speed 1/Reverse direction.
Add Tomato Sauce and cook
Add 400g Tomato pulp and Salt to taste to the mixing bowl. Cook for 20 min./100°C/speed 1/Reverse direction.
Prepare Polenta
Prepare the polenta according to the package instructions. Usually bring 4 parts water to a boil, salt, slowly stir in the polenta and stir for 5 minutes. Spread on a wooden board about 2 cm thick and let cool.
Fry Polenta
Cut the cooled polenta into triangles. Heat a pan with Olive oil. Fry the polenta triangles in it from both sides until golden brown. Season with Flower of salt.
Finished cooking? Great! 🎉
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Created by
Marie Muller
2
Rezepte
0
Kochbücher
Allergens
- Celery
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