Red Polenta

Sort through the beans to remove any debris or damaged pieces, then rinse them thoroughly under cold running water.

Place the rinsed beans in a large pot and cover with plenty of cold water, allowing them to soak overnight or for at least 8 hours to soften.

Drain the soaked beans, return them to the pot, and cover with fresh water. Bring to a boil over high heat, then reduce to a steady simmer.

Cook the beans at a gentle simmer until they are completely tender and beginning to break down, adding water as needed to keep them submerged.

While the beans cook, mince the garlic cloves finely and set aside.

In a small pan, melt the butter over medium heat and gently sauté the minced garlic until fragrant and lightly golden, being careful not to burn it.

Pour the garlic butter mixture into the cooked beans, stirring well to incorporate, and continue to simmer uncovered until the mixture thickens to a rich, dense consistency.

Taste and adjust seasoning as needed, then serve the Red Polenta hot as a side dish or main component, ensuring the deep, richly colored bean mixture is smooth and well combined.