Bean and Vegetable Stew
|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 (ProgressoÂ®)|
|Water||1 Cup (16 tbs)|
|Italian seasoning||1 Teaspoon|
|Refrigerated polenta||16 Ounce|
|Frozen cut green beans||1 Cup (16 tbs)|
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.
Calories 621 Calories from Fat 69
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1410.9 mg58.8%
Total Carbohydrates 124 g41.4%
Dietary Fiber 14.9 g59.5%
Sugars 12.1 g
Protein 18 g35.3%
Vitamin A 113.9% Vitamin C 122.8%
Calcium 4.4% Iron 31.4%
*Based on a 2000 Calorie diet