Bean and Vegetable Stew with Polenta

Bean and Vegetable Stew with Polenta

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

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

4

servings

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
  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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
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.
Special Touch
For an extra-special touch, sprinkle each serving with chopped fresh basil and freshly shredded or shaved Parmesan cheese.
Substitution
If the polenta in your store comes in 24-ounce packages, use two-thirds of that size.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1340mg;
  • Total Carbohydrate 83g
    • (Dietary Fiber 15g,
    • Sugars 16g),
  • Protein 22g;
Percent Daily Value*:
    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.