TRENTO PAN-COOKED BEANS (IN A BRONSON)
This is a simple dish is quintessentially Northern Italian: a rustic savoury bean stew served with lovely, cooked polenta. The name comes from a Trentino dialect term, bronson, which refers to the traditional bronze spherical shaped pan—it is traditional in Trentino for cooking beans.
Time: 45 minutes
Difficulty: moderate
Serves: 4
INGREDIENTS
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1 onion, diced
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1 celery stick, chopped
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2-3 cloves garlic, coarsely chopped
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1 yellow carrot, chopped
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olive oil, as needed
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2 bay leaves
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a few leaves of sage and a sprig of rosemary to taste
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2 highly seasoned sausages, such as chicken, turkey, or any meat (optional) , cut into bite sized pieces
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wine or stock, as needed
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500 g canned borlotti beans, drained but with the liquid reserved
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2 tomatoes, diced
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salt and extra virgin olive oil to taste
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200 g polenta
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salt to taste
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water as needed