Vegetarian Mexican Campfire Dinner Recipe

About this recipe

A hearty vegetarian dinner featuring a flavorful mix of beans, vegetables, and corn muffin topping, perfect for a cozy evening meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 500 G Preserved Dried Salted Black Beans
• 1 Kg Freshos Polenta Bramata

Instructions

1. 1. In a large, heavy kettle, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. 2. Stir in a small amount of diced tomatoes and cook for 1 minute to release their aroma.
3. 3. Add the diced tomatoes and drained black beans to the kettle. Stir well and bring the mixture to a boil.
4. 4. In a separate bowl, prepare the polenta according to the package instructions.
5. 5. Drop spoonfuls of the prepared polenta onto the boiling vegetable mixture, ensuring even coverage.
6. 6. Cover the kettle and cook on low heat for 15 to 20 minutes, or until the polenta topping is firm and cooked through.
7. 7. Serve hot and enjoy your vegetarian Mexican campfire dinner!