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Preheat a large, heavy -bottomed pan, preferably cast iron, over medium heat. Dry toast the cumin and coriander seeds in the pan for about 2 minutes. Add the oil, onion, peppers, and garlic, sauté for about 10 minutes. Add tomato sauce, salt, and syrup, cook for about 5 minutes.
Blend the onion mixture until smooth. Return to the pan, add the beans, and cook over medium heat for about 5 minutes.
In a saucepan, bring the broth and salt to a boil. Add the polenta in a slow, steady stream, whisking as you pour. Add the olive oil and simmer for 12 minutes. Let sit for 10 more minutes.
To serve, ladle beans into a bowl, top with polenta, drizzle with Cashew Sour Cream and guacamole. Garnish with green onions and a cherry tomato.
Optional garnishes can include guacamole, red onion, and tomatoes.