Bean and Vegetable Stew with Polenta

 

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 Green Giant® Valley Fresh Steamers™ frozen cut green beans

• 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.