adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bean and Vegetable Stew with Polenta
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Warmly greet loved ones with a comforting Italian stew atop creamy polenta.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 medium yellow or green bell pepper, coarsely chopped (1 cup)
  • 2 teaspoons finely chopped garlic
  • 2 medium carrots, cut into 1/4-inch slices (1 cup)
  • 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
  • 1 can (15 to 16 oz) black-eyed peas, drained, rinsed
  • 1 can (19 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tube (16 oz) refrigerated polenta
  • 1 cup frozen cut green beans
Instructions:
  • In a large Dutch oven, sauté onion, bell pepper, and garlic in oil over medium heat for 5 to 6 minutes, stirring often, until onion is soft.
  • Add all remaining ingredients to the pot except for the polenta and green beans. Bring to a boil, then reduce heat to medium-low. Cover and cook for 35 to 40 minutes, stirring occasionally, until the carrots are tender and the stew is hot. While the stew is cooking, prepare the polenta following the package instructions and keep it warm.
  • Add frozen green beans to the stew and gently stir. Cover the pot and cook for 5 to 6 minutes, stirring occasionally, until the beans are heated through. Serve by ladling the stew over creamy polenta.

Similar Recipes