| 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) |
| 1 | can (28 oz) Progresso® 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 Green Giant® Valley Fresh Steamers™ frozen cut green beans |
Serve with...
Peppered Parmesan Breadsticks
Total Time:
1 hour 30 min
| 1. | In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat. Add onion, bell pepper and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened. |
| 2. | Stir in remaining ingredients except polenta and green beans. Heat to boiling; reduce heat to medium-low. Cover; cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot. Meanwhile, cook polenta as directed on package; keep warm. |
| 3. | Stir frozen green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. To serve, spoon stew over polenta. |
| Thaw green beans before adding in step 3. |
|
| Any type of canned beans, instead of the cannellini beans, will work in this recipe. You may want to experiment with garbanzo beans, butter beans, great northern beans, red beans or kidney beans. |
|
| For an extra-special touch, sprinkle each serving with chopped fresh basil and freshly shredded or shaved Parmesan cheese. |
|
| If the polenta in your store comes in 24-ounce packages, use two-thirds of that size. |
Nutrition Information:
460 ( 40); 4 1/2g ( 1g, 0g); 0mg; 1340mg; 83g ( 15g, 16g); 22g 130%; 90%; 25%; 50% 3 ; 2 ; 2 ; 1 5 1/2