A winter classic made with navy beans, a ham hock, and a handful of pantry ingredients that somehow meld together into a sum that’s far, far superlative to its parts.
Unlike traditional chiles rellenos, these are baked, not fried. But don’t hold that against them. Bet you can’t even tell the difference.
Put simply, this dish is perfectly cooked beans and stewed tomatoes hanging out on creamy, cheesy polenta.