Savory Bean Stew
Prep and Cook Time 30 minutes
Makes 6 (1-cup) servings
|1||tablespoon olive or vegetable oil|
|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|
|3/4||cup vegetable broth or chicken broth, divided|
|1||tablespoon all-purpose flour|
|Salt and black pepper|
|3/4||cup yellow cornmeal|
- Heat oil in large saucepan over medium heat until hot. Add vegetable blend; cook and stir 5 minutes. Stir in beans, tomatoes with juice and herbs. Mix 1/2 cup vegetable broth and flour. Stir into bean mixture; bring to a boil. Boil, stirring constantly, 1 minute. Reduce heat to low; simmer, covered, 10 minutes. Add remaining 1/4 cup broth; season to taste with salt and black pepper.
- While stew is simmering, prepare Polenta. Bring 3 cups water to a boil. Reduce heat to medium; gradually stir in cornmeal and salt. Cook 5 to 8 minutes or until cornmeal thickens and holds its shape, but is still soft. Season to taste with black pepper. Spread Polenta over plate and top with stew.
For a special touch, stir browned smoked sausages, cut into 1-inch pieces, into the stew for 10 minutes of simmering.
|Total Fat||6 g|
Check out more recipes for Stews