Bean and Vegetable Stew with Polenta

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This Italian-style stew is perfect for family get-togethers. Serve with a Caesar salad, rolls and a cannoli from your favorite bakery!

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Chicago

Time needed

75 min preparation

Ingredients

  • 1 Tbs. olive oil
  • 1 med. yellow or green bell pepper, coarsely chopped
  • 1 med. onion, coarsely chopped
  • 2 tsp. finely chopped garlic
  • 2 med. carrots, cut into 1/4-inch slices
  • 2 14.5-oz. cans diced tomatoes with basil, garlic and oregano, undrained
  • 1 19-oz. can cannellini beans, drained, rinsed
  • 1 15-oz. black-eyed peas, drained, rinsed
  • 1 C. water
  • 1 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 16-oz. tube refrigerated polenta
  • 1 C. frozen cut green beans

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Directions

In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat. Add bell pepper, onion 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 and 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 green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. Serve stew over polenta.


Serve with: Caesar Salad Supreme and Italian Cannoli

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