Beans...Glorious Beans!

Creamy Polenta with Spicy Red Beans & Greens and Chipotle Cashew Cream

 INGREDIENTS

Chipotle Cashew Cream

½ cup raw cashews, soaked in water 4-8 hours
¼ cup water
½ tbsp. lemon juice
1- 1 1/2 chipotle from can or chipolte powder to taste
dash salt

Spicy Red Beans

1 small onion, diced
2 garlic cloves, minced
1¾ cups or 1 can of red kidney beans, rinsed and drained
1 medium tomato, seeded and diced
1 tsp. ground cumin
½ tsp. ground coriander
3-4  canned chipoltes, chopped  or Chipolte powder to taste
½ cup vegetable broth
1 Bay leaf
1-2 tsp agave or to taste- Optional
4-5 collard greens, rinsed and chopped
1/4 - 1/2 cup unsweetened coconut milk

Creamy Polenta

3 cups water
1 tsp. salt
1 cup polenta
2 tbsp. fresh cilantro, finely chopped
1 tbsp. nutritional yeast flakes
up to 1 cup unflavored, unsweetened coconut milk or your choice of vegan milk

INSTRUCTIONS
Make the Cashew Cream
Place cashews and water in high power blender or food processor and blend until smooth.
Add in lemon juice, salt and chipotle , and blend again until completely mixed and smooth.

Make the Beans
Heat pan over med-high heat.  Add onion and saute until soft, about five minutes. ( add water as needed to prevent sticking )
Add garlic and saute another minute.
Add beans, greens, tomato, spices and vegetable broth and bay leaf.
Bring to a simmer and cook until tomatoes and greens are tender and most of broth has evaporated, about ten minutes.
If you want it a little creamier, add some coconut milk and cook another 5 minutes or so

Make the Polenta

Place water and salt in medium saucepan.
Bring to a boil and add polenta.
Lower heat and simmer, stirring frequently, for about five minutes.
Stir in cilantro, nutritional yeast, and as much milk as needed to get a creamy consistency.
Allow to sit for about two minutes before serving.


Divide polenta into bowls.
Top with bean mixture, then with chipotle cashew cream and fresh cilantro.