Preparing the beans:
Soak the dried beans in plenty of cold water the night before.
The following recipe is for the preparation of the beans:
The night before, soak the dried beans in plenty of cold water. Prepare the base:
Finely chop the onion, carrot, celery, and garlic.
Heat a little extra virgin olive oil in a large pot and sauté the chopped vegetables over medium-low heat until softened and lightly browned.
Cook the beans:
Drain the soaked beans and add them to the pot with the sautéed vegetables. Cover the beans with cold water (about 1 liter) and bring to a boil.
Slow cook:
Reduce the heat and simmer for about 1 hour, or until the beans are tender and tender. Add hot water as needed during cooking to maintain a soupy consistency.
Prepare the polenta:
While the beans are cooking, prepare the polenta. In a separate pot, bring 1 liter of lightly salted water to a boil. Slowly add the cornmeal, stirring constantly with a whisk to avoid lumps.
Combine the ingredients:
When the beans are tender, add the prepared polenta to the bean pot. Mix the ingredients well and season with salt and black pepper.
Final cooking:
Cook the frandura for at least 30 minutes over low heat, stirring occasionally to prevent it from sticking to the bottom of the pot. If necessary, add a little hot water to achieve the desired consistency (thicker or runnier, depending on your taste).
Serving:
Once the frandura has reached the desired consistency and the flavors are well blended, turn off the heat. Let it rest for a few minutes before serving.
You can garnish each serving with a drizzle of extra virgin olive oil and some chopped fresh parsley, if desired.
Frandura is a rustic and nutritious dish, perfect for cooler days, accompanied by good homemade bread for the scarpetta in the sauce. Enjoy!
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