Makes 6 (1-cup) servings
|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|
|3/4||cup yellow cornmeal|
|Additional salt and black pepper|
- 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.
- 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.
- Stir remaining 1/4 cup broth into slow cooker. Spread polenta on plate and top with stew.
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