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Bean and Vegetable Stew with Polenta

Welcome friends and family with a hearty, one-pot Italian-style stew served over polenta.

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 (6) 4 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 4

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 Green Giant™ Steamers™ frozen cut green beans

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
1340mg
1340%;
Total Carbohydrate
83g
83%
(Dietary Fiber
15g
15%
  Sugars
16g
16%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
90%;
Calcium
25%;
Iron
50%;
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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