Bordatino Livornese (Polenta and Bean Stew)
Blend polenta with bean broth and black kale for a hearty, traditional meal, for anyone looking to eat healthy without sacrificing taste.
Servings: 4
Equipment
- Knife
- Skillet
- Large pot
Ingredients
- 7 ounces dried borlotti beans about 1 cup
- 7 ounces instant polenta about 1 ⅓ cups
- 7 ounces black kale stems removed and leaves chopped (about 4 cups chopped)
- 1 carrot finely chopped
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 4 tablespoons tomato paste
- 2 cloves garlic
- 5 sage leaves
- 1 small chili pepper optional
- Olive oil
- Salt
- Black pepper
Instructions
- Soak Beans: Soak the borlotti beans overnight in cold water to soften.7 ounces dried borlotti beans
- Cook Beans: Drain the beans and boil them in a large pot with the garlic cloves (peeled) and sage leaves for about 2 hours, or 1 hour in a pressure cooker. Salt the water only at the end of cooking.2 cloves garlic, 5 sage leaves, Salt
- Prepare Broth: Remove some beans with a slotted spoon and puree the rest through a sieve to create a thick broth.
- Sauté Vegetables: In another pot, gently cook the chopped carrot, celery, and onion in a splash of olive oil until softened. Add the chili pepper here if using.1 carrot, 1 onion, 1 celery stalk, Olive oil, 1 small chili pepper
- Prepare Kale: Clean the kale by removing the tough ribs and wilted leaves, then wash thoroughly. Chop the leaves and add them to the sautéed vegetables.7 ounces black kale
- Simmer: Add a few ladles of bean broth and tomato paste to the pot. Cook for about 10 minutes, or until the kale is tender.4 tablespoons tomato paste
- Thicken with Polenta: Move the pot off the heat and stir in the reserved whole beans and a slow stream of polenta, continuously stirring to prevent lumps. Return to the heat and cook according to the polenta package instructions, about 5 minutes, adding more broth if needed.7 ounces instant polenta
- Serve: Keep the Bordatino somewhat soupy, similar to semolina in consistency. Serve hot, drizzled with olive oil and a generous sprinkle of freshly ground black pepper.Black pepper
Notes
Bean Substitute: If borlotti beans are unavailable, use pinto beans or cranberry beans as they share a similar texture and flavor profile.
Polenta Preparation: For those without access to instant polenta, traditional coarse-ground cornmeal can be used. It requires about 40 minutes of cooking with frequent stirring in boiling water or broth until creamy.
Kale Alternative: In the absence of black kale, substitute with curly kale or Swiss chard. These alternatives offer a similar texture and a slightly milder flavor.
Cooking Beans Without a Pressure Cooker: If you don’t have a pressure cooker, soak the beans overnight, then boil in a regular pot for about 2 to 2.5 hours or until tender. Incorporate garlic and sage as specified in the recipe during the cooking process.
Enjoy Bordatino Livornese hot right after preparation. For a richer flavor, consider adding diced pancetta to the vegetable sauté. Traditionalists may opt for non-instant polenta, which will need about 40 minutes to cook, requiring more broth for a proper consistency.
