PREPARATION

• Wash the beans and leave them in soaking in water for a dozen of hours. Passed this time, drain them and put them in a pot, cover them with renewed water and have them cook, at first to merry fire and, when have reached the boil, to moderate flame, keeping the pot covered.

 

• In the meantime pour a little bit of oil in a frying pan and brown the cut bacon in pieces, the onion peeled and sliced, the minced chili pepper. Then you mix half of the fried mixture to the beans while they are cooking

 

• Meantime you cook also the polenta. Put in a pan 2 litres of water, you add the salt, you bring to the boil, then you pour the flour slowly, mixing in continuation with a wooden spoon or the classical cooking whip, in order to voiding forming of lumps. Continue the cooking for 50-60 minutes keeping on to mixing and then pour the polenta on a baking-board and spread it with the spoon.

 

• At the end of the cooking, add the last of the half light sauce, mix well and add the beans, leaving all on the fire still for few minutes. Pour at last in the serving dishes, adding in each of them a sausage cooked in white wine.