This hearty and flavorful dish combines tender braised black beans with creamy cheesy spinach polenta, topped with crispy fried shallots for a satisfying gluten-free meal.
Ingredients: 1 cup black beans, soaked overnight and drained. 2 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup polenta. 2 cups water. 1 cup spinach, chopped. 1/2 cup shredded cheese use dairy-free cheese if needed. 2 shallots, thinly sliced. 1/4 cup gluten-free flour. Oil for frying.
Instructions: Soak black beans in vegetable broth for a while. Add diced onion, minced garlic, diced tomatoes, ground cumin, smoked paprika, salt, and pepper to a large pot. Bring to a boil, then lower the heat and let it cook for an hour or two and a half. Bring 2 cups of water to a boil in a different pot. Slowly whisk in the polenta, making sure there are no lumps by stirring all the time. Turn down the heat and stir the polenta every so often for 20 to 30 minutes. Add the cheese shreds and chopped spinach. Mix the ingredients together until the cheese melts and the spinach wilts. Place the sliced shallots in a small bowl and mix them with the gluten-free flour until they are well covered. Put oil in a pan and heat it over medium-high heat. If you coat the shallots, fry them for about 34 minutes, until they are crispy and golden brown. On top of the cheesy spinach polenta, serve the black bean stew that has been braised.
Prep Time: 20 minutes
Cook Time: 90 minutes
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