Variation with black beans / sesame orange polenta balls on bean and tomato vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Roast sesame seeds in a pan without fat, remove. Wash the organic orange and remove the skin with a zest ripper. Cover and put aside. Cut all oranges in half, squeeze and fill up to 500 ml with water. Boil up with 1 teaspoon of salt. Stir in the polenta, let it simmer for about 10 minutes at mild heat, stirring more often. Remove from heat and let it swell for about 5 minutes. Stir in 1 tablespoon of oil and 2 tablespoons of sesame seeds, let the mixture cool down lukewarm

2. 2

   Washing beans, cleaning. Cook in boiling salted water for 7-8 minutes. Peel garlic and chop finely. Wash and clean the tomatoes. Clean and wash spring onions and cut into fine rings. Drain the beans and chill in cold water. Wash sage, dab dry and remove leaves. Form about 20 balls from the polenta mass. Pour black beans into a sieve, rinse thoroughly and drain

3. 3

   Heat 3 tablespoons of oil in a frying pan, briefly fry the sage in it until crispy, lift it out and let it drip off on kitchen paper. Fry the polenta balls in the hot sage oil over medium heat until golden brown, turning them over. Heat 2 tablespoons of oil in another pan. Sauté the tomatoes and garlic in it. Mix in Kenya and black beans, season with salt and pepper, heat briefly. Sprinkle with orange peel. Serve beans and polenta balls sprinkled with remaining sesame, sage and spring onions

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
450 kcal

CARBS
51 g

FATS
21 g

PROTEINS
13 g