Welcome back to “I Made It So You Don’t Have To,” where I cook good-looking recipes from social media. The last few days, I have been feeliang a little under the weather.
Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed.
Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. In ...