Savory Bean Stew


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 cups water
3/4 cup yellow cornmeal
3/4 teaspoon salt
Additional salt and black pepper


  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.

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