These thick slices of vegetable-flecked polenta, browned quickly in a little oil, make a good accompaniment for steak or skewered beef. It is impossible to give precise cooking times for beans as varieties differ, as well as the moistness or dryness in the beans when you use them. Dried beans can keep forever, but as they age, they lose moisture content and sometimes they take forever to get soft. IT is a good idea to have a bean cooking chart as found in pressure cookbooks and owners manuals. If making rice for this recipe, plan on having some leftover for other uses.
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