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.