Soak the beans overnight or up to 24 hours in cold water (if soaking more than 8 hours change the water once or twice) and reserve the flavoring packet from the soup mix.

Drain, rinse, and drain the beans again. Put the beans and flavoring packet in a Dutch oven or soup pot with 4 cups water and bring to a boil. Once the beans boil, cover the pan, reduce the heat and boil gently for 1½ hours or until the beans are tender. Add the 2 cans of RoTel and raise the heat back up to high. Cook the beans until all the liquid has been absorbed, about 10 minutes, stirring occasionally. Take off the heat and stir in 4 of the chopped green onions. Taste and season with salt and pepper if needed.

While the beans are cooking, prepare the polenta. Spray a deep dish lasagna pan (15 by 11 by 4 inches or similar sized) with gluten free non-stick cooking spray or brush with some oil.

Bring 6 cups of water and 1 teaspoon of salt to a boil. Slowly stir in the polenta. Bring back to a boil, stirring, and then decrease the heat to low and let simmer, stirring occasionally, until thick, 10 – 15 minutes. Pour the polenta into the prepared pan and smooth the top with a spatula. Set aside and let harden as the beans cook.

Cut the rind off the Manchego cheese, cut into small pieces and chop coarsely in the food processor (or just grate it.) Sprinkle half the cheese over the top of the polenta. Spoon the beans on top of the cheese, sprinkle with the rest of the cheese and the 2 remaining chopped green onions.

Preheat oven to 350 degrees and cook until heated through, 10 – 15 minutes.

This dish can be made ahead up to the point where it is heated in the oven. Prepare, let cool then cover with plastic wrap of foil and refrigerate. Let sit at room temperature while the oven heats up to take the chill off then heat, covered, for 15 minutes or until heated through.

Serve with as few or many of the garnishes as you like.