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 Ratings)

6 Ratings

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4 Stars 33%

3 Stars 17%

2 Stars 17%

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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® Valley Fresh Steamers™ frozen cut green beans

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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.

Got questions? Our experts have the answers. Ask Betty now.