BEAN AND VEGETABLE STEW WITH POLENTA

Bean and Vegetable Stew with Polenta image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

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 frozen cut green beans

Steps:

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.
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.
Stir frozen green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. To serve, spoon stew over polenta.

Nutrition Facts : Calories 460, Carbohydrate 83 g, Cholesterol 0 mg, Fiber 15 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 16 g, TransFat 0 g