Bean preparation:
Soak the dried beans in plenty of cold water the day before.
Basic preparation:
Finely chop the onion, carrot, celery and garlic.
Heat a little extra virgin olive oil in a large saucepan and fry the chopped vegetables over medium heat until soft and lightly golden.
Cook the beans:
Drain the soaked beans and add them to the pan with the sautéed vegetables. Cover the beans with cold water (about 1 litre) and bring to the boil.
Slow cooking:
Reduce the heat and simmer for about 1 hour or until the beans are soft and tender. Add hot water as needed during cooking to maintain a broth-like consistency.
Prepare the polenta:
While the beans are cooking, prepare the polenta. In a separate saucepan, bring 1 litre of lightly salted water to the boil. Slowly add the cornstarch, whisking constantly to prevent lumps from forming.
Ingredients Union:
Once the beans are cooked, add the prepared polenta to the pot with the beans. Stir well to combine and season with salt and black pepper to taste.
Final cooking:
Continue to cook the Frandura over low heat for at least another 30 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. Add a little hot water if necessary to maintain the desired consistency (thicker or thinner, depending on your preference).
Process:
Once the Frandura has reached the desired consistency and the flavors have blended well, turn off the heat. Let stand for a few minutes before serving.
If desired, garnish each serving with a drizzle of extra virgin olive oil and a little chopped fresh parsley.
Frandura is a rustic and hearty dish, perfect for colder days accompanied by good homemade bread to dip in the sauce. Enjoy!
