Savory Bean Stew

Prep and Cook Time 30 minutes

Makes 6 (1-cup) servings

	Black pepper
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	cups water
3/4	cup yellow cornmeal
3/4	teaspoon salt

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.