These beans are like BBQ bacon like beans… They are so good and super easy to make. Here is the OG recipe

Ingredients:

2 teaspoons olive oil
1 small shallot minced
2 cups cooked kidney or Jacob’s cattle beans drained and rinsed if using canned
1 tablespoon tomato paste
1 tablespoon maple syrup
2 teaspoons soy sauce or tamari
1/4 teaspoon smoked paprika
1/4 teaspoon smoked salt
[url]Polenta for serving∞http://www.thekitchn.com/how-to-make-creamy-stovetop-polenta-cooking-lessons-from-the-kitchn-183740[/url]
Scallion greens for serving
Black pepper for serving

Directions:

1. Make polenta based on a recipe on the polenta box/bag or see below.
   
2. Heat a medium pot over medium heat. Add the olive oil followed by the minced shallot. Cook for 5 to 6 minutes, until the shallot is fragrant and translucent. Add the rest of the ingredients, through the smoked salt. Reduce the heat to low and cook for 4 to 5 minutes. The beans should be hot and the sauce thick. If the sauce is too thick, add a splash of water as needed. Taste and add a pinch more smoked salt as needed.
   
3. Divide the polenta into four bowls and top with the smoky beans, chopped scallion greens, and a grind or two of black pepper.

Notes

After making these beans a couple of times more, I find I like a splash of acid in these beans. Try a tablespoon or so of sherry or balsamic vinegar to the mix!

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Polenta Recipe if needed:

Ingredients:

4 cups water
1 teaspoon salt
1 cup polenta or yellow cornmeal
1 cup cheese (optional)
1-3 tablespoons butter (optional)

Recipe:

1. Bring the water to a boil. Bring the water to a brisk boil over medium-high heat. Add the salt.
   
2. Pour the polenta into the boiling water. While whisking gently, pour the polenta into the boiling water in a steady stream.
   
3. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring.
   
4. Cook the polenta 30-40 minutes. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.
   
5. Stir in cheese and butter, if using. Stir the cheese and butter into the polenta, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.

Notes:

Leftover Polenta: Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried. To make it creamy again, warm it with a little broth, milk, or water, and stir vigorously. It won’t be quite as creamy as it was originally, but it should still be pourable.