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The image features a terracotta bowl filled with Bordatino alla Pisana, placed on a dark wooden cutting board for a rustic presentation. The bowl is positioned on a wooden table sprinkled with whole black peppercorns, adding a decorative and authentic touch. A grey napkin and a spoon with a detailed handle lie beside the bowl, ready for a meal. The Bordatino shows a rich texture with visible pieces of leafy greens, possibly black cabbage, submerged within the stew. Whole beans, which have a light, creamy color, float atop the stew, drawing the eye and suggesting a hearty, satisfying dish. The overall composition is simple and elegant, emphasizing the dish's traditional, comforting nature.

Bordatino Livornese (Polenta and Bean Stew)

Guido Pasquariello
Blend polenta with bean broth and black kale for a hearty, traditional meal, for anyone looking to eat healthy without sacrificing taste.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course, Soup
Cuisine Italian, Tuscan
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.