Macco with Beans

Soak the beans in cold water overnight. They should be soaked overnight, so they rehydrate and cook more evenly. Before boiling, drain them; they're ready to cook when they've regained volume and the skins are taut.

Boil them in water until tender, without letting them fall apart completely. Test for doneness by squeezing a bean: it should yield easily under pressure, yet retain its shape. Drain and set aside, ready to be tossed in the sauce.

Heat the oil in a shallow pan and add the chopped onion, carrot and celery. Gently sauté over medium heat until the herbs become soft and slightly golden, without burning. The aroma should be distinct and the base should take on a delicate amber color.

Add the tomato sauce to the soffritto and mix. Add the boiled beans, season with salt to taste and pepper and let them absorb the flavors of the dressing. Continue until the sauce appears well-blended and the legumes are well coated, without letting them dry out too much.

Pour two liters of water into a large pot and bring to a boil. Wait for a lively, even boil: the surface should be constantly moving before adding the flour. A large pot facilitates cooking and allows for regular stirring.

Scatter the cornmeal into boiling water, gradually pouring it in while stirring. Continue stirring throughout the cooking process to prevent lumps from forming. Cook for about forty minutes: polenta It will be ready when it appears thick, smooth and evenly cooked.

When there are about ten minutes left of cooking, add to the polenta Add the seasoned beans. Stir slowly for a few minutes, distributing the seasoning without breaking the beans. The macco should be thick and smooth, with the beans well incorporated.

Serve the macco hot on a plate, or transfer it to the work surface As per the recipe indicated for this recipe. Alternatively, let it cool and enjoy it cold or reheat it in the oven. The consistency may be soft when freshly baked or firmer after cooling.