Cooking instructions:
Rinse the beans then set aside. Gently cook the onion, carrot and celery in the warmed oil, for 15 minutes, or until very soft, adding a little more oil if needed. Stir in the garlic, then add the mushrooms and stir again. Add the tomato then simmer for a few minutes. A dd the beans, stock, seasoning and a few sage leaves. Simmer, uncovered, for 20 minutes, stirring occasionally. Check seasoning then add chunks of Gorgonzola and allow to melt slightly. Serve over the soft polenta, topped with a sprinkling of crispy fried sage leaves. Cook’s tips: Substitute the Gorgonzola with feta, if preferred. Simmer the leftover beans with stock then blend to make a hearty soup and serve sprinkled with cheese and croutons. Alternatively, serve roast lamb on a bed of beans, tucking in sprigs of rosemary. Per serving: 1452.6kJ, 14.5g protein, 16.8g fat, 39g carbs |