October 18, 2023

Black Beans & Polenta (Vegan, Vegetarian, or Bacon-Enhanced)

October 18, 2023

Black Beans & Polenta (Vegan, Vegetarian, or Bacon-Enhanced)

Black beans and polenta is a classic combo that you make make in mere minutes using pre-made polenta rolls. The base recipe is vegan but we’ve included variations for vegetarians and bacon-eaters.

Simple, fast and filling, you can get this flavourful black bean and polenta entree on the table in about 20 minutes, and yes that’s IF you’re making it ALL 3 ways.

Ingredients

Ingredients for Black Beans and Polenta: cooked black beans, polenta roll, chilli powder, tomato paste, garlic powder, salsa, and avocado.

Ingredients for Black Beans and Polenta

  • Cooked black beans: We used canned black beans to make this recipe fast and easy, but if you have the time and want to cook your black beans from scratch that works too. Remember to save the liquid from the can, or from cooking the black beans. It’s called aquafaba and it’s a versatile egg replacer.
  • Dried spices: In the spirit of keeping this recipe fast and easy, we used dried spices to season the black beans, including garlic powder, chilli powder, and hot chilli powder. If you don't have hot chilli powder and want some heat, use a dash of your favourite spicy condiment. 
  • Tomato paste: If you don't have tomato paste, you can replace with an equal amount of ketchup.
  • Polenta rounds: You can usually find this pre-made polenta in the pasta section of your grocery store. If you can't find polenta, you could substitute a handful of corn chips. 
  • Salsa: Use your favourite purchased or homemade salsa. 
  • Avocado: If you can't find ripe avocados, store-bought guacamole would make a good replacement.  
  • Cilantro: We used fresh cilantro. If you don't have any or don't like the taste, you can omit it.  
  • Other toppings: Add your choice of dairy or plant-based cheeses: cheddar or Monterey Jack pair well.  

Making Black Beans and Polenta

Big picture, this entree is made in four really quick jaunts, three if you’re not a bacon-eater.

Jaunt one has you toasting spices in a frying pan, stirring in some tomato paste and then adding in the black beans. Done. Leave that on the back burner to cook for 5 minutes or so, while you start the second quick jaunt.

Now, you’re grating cheese, slicing avocado, and rummaging through the fridge for your salsa and sour cream. That’s jaunt two. Over already.

The third jaunt, grilling your polenta — is fast, just 2 minutes a side.

Meanwhile, if you’re a carnivore, this whole time you’ve been crisping up a few rashers of bacon on the side. Along with some of its luscious smoky fat, you’ll stir that into your beans just before serving.

If all diners eat bacon, then you can cook the beans right in the bacon fat. For extra indulgence you can also grill the polenta in a little bit of the bacon fat.

All in all, we’re talking 20 minutes tops before you’ll be heaping your plates with spicy black beans, crispy polenta rounds, buttery avocado and/or cheese and garnishes of your favourite salsa and sour cream.


Tips: co-Existing with carnivores 

Many households have people with different diets: maybe mom and daughter number one are vegetarian, daughter number two's a vegan, and all the males eat meat. One way to keep the carnivore's happy when eating a mainly plant-based meal is to swirl in some bacon fat and/or pieces of bacon. That's just what we are doing with this recipe.

In other plant-based recipes, try making a carnivore-friendly version by replacing the oil with an equal amount of bacon fat - for example, pan-frying Beyond Meat Meatballs in bacon fat gives the meatballs a smoky, carnivorous undertone. 

Recipe Card

Black Beans and Polenta

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
A quick and easy entree made with black beans, garlic, chili, and smoky paprika and topped with crispy polenta rounds. Vegan with vegetarian and omnivore options.  
Servings 3
Calories
Author Sylvia Eastman

Ingredients

  • 2 cups black beans, cooked {See Recipe Notes}
  • 1 tablespoon oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot chili powder
  • 1 tablespoon tomato paste
  • salt {to taste}
  • 1/3 polenta round
  • 1/2 tablespoon oil
  • 2-3 slices bacon {optional, per meat-eater}
  • cheese, grated {optional, for serving}
  • sour cream or plain yogurt {optional, for serving}
  • avocado, sliced {optional, for serving}
  • salsa {optional, for serving}
  • 1 tablespoon cilantro {optional, for garnish}

Instructions

  • If you’re making the carnivore version, use scissors to slice the bacon into 2 inch strips. Heat a heavy pan and fry the bacon until your desired level of crispiness and set aside.
  • Meanwhile, get the black beans going: 
    In a large cast-iron pan, heat the oil, then add in the spices and let cook for a few minutes, stirring.
    Add in the tomato paste and 2 tablespoons of water and stir until well-combined. Stir in the beans. Let cook over medium heat while you are grilling the polenta and prepping your toppings. Add an extra tablespoon or two of water if it starts to dry out. It won’t be saucy, the beans are just lightly coated.
    Add salt to taste.
  • Sort out your toppings (slice avocado, grate cheese, find salsa and sour cream, etc.)
  • Grill the polenta:
    Brush a heavy grill pan with oil and heat over medium heat until sizzling. {Note, if you are a carnivore-only crew, use some of your bacon fat for this.}
    Grill each side for 2 minutes until slightly browned and crunchy.
  • To assemble, heap a pile of beans on your plate, top with polenta rounds, and then your choice of garnishes. Enjoy!
    If you've made the bacon, separate out enough beans for the carnivores in your group and stir it into the beans along with a little bit of the bacon fat. 

Notes

Recipe Notes

  • Save the liquid from cooking the black beans, or the liquid from the can. It's called aquafaba and it can be used to replace eggs in baked goods. Please see our post, Aquafaba: An Easy Vegan Egg Replacer. You can freeze it if you don't plan on using it right away. 
  • If you don't have polenta, you could serve this topped with some corn chips.
  • If you don't have tomato paste you can substitute with some ketchup. 
  • If you are all carnivores, cook the bacon first, then scoop out a bit of bacon fat to fry the polenta in a separate pan. Add the beans and spices to the pan with the cooked bacon. 

Courses, Cuisines, and Keywords

Course
Main Course
Cuisine
Mexican
|
North American
Keywords
beans and polenta
|
black beans
|
easy entree
|
quick mexican dinner
|
vegan entree
|
vegetarian entree

Comments

Leave a Reply

Your email address will not be published. Required fields are marked

Recipe Rating




{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions 
  • cultivate your confidence
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.

Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.