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Bean and Vegetable Stew with Polenta

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By Betty Crocker Kitchens
Updated May 5, 2010
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Welcome friends and family with a hearty, one-pot Italian-style stew served over polenta.

Bean and Vegetable Stew with Polenta

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 14
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 medium yellow or green bell pepper, coarsely chopped (1 cup)
  • 2 teaspoons finely chopped garlic
  • 2 medium carrots, cut into 1/4-inch slices (1 cup)
  • 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
  • 1 can (15 to 16 oz) black-eyed peas, drained, rinsed
  • 1 can (19 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tube (16 oz) refrigerated polenta
  • 1 cup frozen cut green beans

Instructions

  • Step 
    1
    In 4 1/2- to 5-quart Dutch oven, heat oil over medium heat. Add onion, bell pepper and garlic; cook 5 to 6 minutes, stirring frequently, until onion is softened.
  • Step 
    2
    Stir in remaining ingredients except polenta and green beans. Heat to boiling; reduce heat to medium-low. Cover; cook 35 to 40 minutes, stirring occasionally, until carrots are tender and stew is hot. Meanwhile, cook polenta as directed on package; keep warm.
  • Step 
    3
    Stir frozen green beans into stew. Cover; cook 5 to 6 minutes, stirring occasionally, until beans are hot. To serve, spoon stew over polenta.

Nutrition

460 Calories
4 1/2g Total Fat
22g Protein
83g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1340mg
56%
Potassium
1140mg
33%
Total Carbohydrate
83g
28%
Dietary Fiber
15g
62%
Sugars
16g
Protein
22g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
90%
90%
Calcium
25%
25%
Iron
50%
50%
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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