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Bean And Vegetable Stew

Danice's picture
Welcome friends and family with a hearty, one-pot Italian-style stew served over polenta.
Ingredients
  Olive oil/Vegetable oil 1 Tablespoon
  Onion 1⁄2 Cup (8 tbs), coarsely chopped (1 medium sized)
  Yellow bell pepper/Green bell pepper 1 Cup (16 tbs), coarsely chopped (1 medium sized)
  Chopped garlic 2 Teaspoon (chopped finely)
  Carrots 1 Cup (16 tbs), cut into 1/4-inch slices (2 medium sized)
  Canned tomatoes with herbs 28 Ounce (undrained)
  Canned black eyed peas 16 Ounce, rinsed (drained)
  Canned cannellini beans 19 Ounce, rinsed (Progresso├é┬«)
  Water 1 Cup (16 tbs)
  Italian seasoning 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Refrigerated polenta 16 Ounce
  Frozen cut green beans 1 Cup (16 tbs)
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.
High Altitude (3500-6500 ft): Thaw green beans before adding in step 3.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Party
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes
Servings: 
4

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