Savory Bean Stew
by the Editors of Easy Home Cooking Magazine
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Savory Bean Stew." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/savory-bean-stew-a-recipe.htm> 09 July 2008.
Yield: Makes 6 (1-cup) servings
Ingredients:
1
cup frozen vegetable blend (onions, celery, red and green bell peppers)
1
can (15-1/2 ounces) chickpeas (garbanzo beans), rinsed and drained
1
can (15 ounces) pinto beans, rinsed and drained
1
can (15 ounces) black beans, rinsed and drained
1
can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
3/4
teaspoon dried thyme leaves
3/4
teaspoon dried sage leaves
1/2
to 3/4 teaspoon dried oregano leaves
1
tablespoon all-purpose flour
3/4
cup vegetable or chicken broth, divided
3
cups water
3/4
cup yellow cornmeal
3/4
teaspoon salt
Additional salt and black pepper
Preparation:
1.
Combine frozen vegetable blend, chickpeas, beans, tomatoes with juice and herbs in slow cooker. Stir flour into 1/2 cup vegetable broth; pour into bean mixture and stir well. Cover; cook on LOW 4 hours or until vegetables are tender and juice is thickened.
2.
Meanwhile, prepare polenta. Bring 3 cups water to a boil in large saucepan. Reduce heat; gradually stir in cornmeal and salt. Cook 15 minutes or until cornmeal thickens. Season to taste with additional salt and pepper. Keep warm.
3.
Stir remaining 1/4 cup broth into slow cooker. Spread polenta on plate and top with stew.
This recipe appears in: Stews